*

This is one of those simple comfort dishes that reminds me of my childhood. It’s hearty, flavorful, and satisfying. A dish that can be made from start to finish is under 30 minutes. As a bonus, this whole meal is made in one pot.

3 tablespoons extra virgin olive oil
1/4-1/2 teaspoon red pepper flakes
1 cup finely diced onions
4 garlic cloves, minced
4 tablespoons tomato paste
1 15 oz. can tomato sauce
2 1/2 cups water, vegetable stock, or chicken stock
1 15.5 oz. can chickpeas, do not drain
1 teaspoon kosher salt
1 teaspoon dried basil
1/4 teaspoon rosemary powder/or 1 fresh rosemary sprig
8 oz. dried pasta, ditalini or small pasta of your choice
Freshly grated parmesan

In a 6-quart pot, add the olive oil, red pepper flakes, and onion. Cook until the onions have some caramelization, 5-7 minutes. Add the garlic, and cook for 30 seconds. Add the tomato paste, stir until well blended with the onions and garlic, and continue to cook for another minute. Add the tomato sauce, the water or stock, can of chickpeas with its liquid, salt, basil, and rosemary.

Stir well and bring to a boil. Add the pasta and cook for the time indicated on the package, stirring constantly. If the sauce thickens up too much, you can always add some hot water. Once the pasta is done, remove from the heat. Serve in bowls and add the freshly grated parmesan cheese.

Serves 4.

Visit Dorothy’s website at http://ddimarzo2002.wix.