Ingredients
- 300 g (10.5 oz) chickpeas
- 150 g (5.3 oz) mezzi paccheri
- 1 tablespoon tomato concentrate
- 4 tablespoons extra virgin olive oil
- 3 anchovies, rinsed and filleted
- 1 garlic clove, crushed
- 1 tablespoon fresh rosemary, finely chopped
- Sea salt
- Pepper
Instructions
Soak the chickpeas in salted water overnight.
Drain the chickpeas and place in a pot with enough water to cover by at least 3 inches. Season with salt and bring to a boil, then reduce to a gentle simmer. Cook uncovered, skimming the foam as needed, until evenly tender with a slight bite (about 1–1.5 hours, depending on the chickpeas).
Bring a large pot of salted water to a boil for the pasta.
In a pan, heat the olive oil over medium-high heat. Add the garlic and cook until lightly browned, about 3 minutes. Add the anchovies and stir with a wooden spoon until they dissolve into the oil.
Add the tomato concentrate and 1/2 cup of the chickpea cooking water. Stir and simmer about 5 minutes, until smooth. Discard the garlic, add the chickpeas to the pan, mix thoroughly (you can mash or blend some of the chickpeas for a creamier texture and stir them back in), and remove from heat.
Cook the mezzi paccheri 12 minutes. Drain, reserving 1 cup of the pasta cooking water.
Return the pan to the stove over medium-high heat. Add the pasta along with 1/2 cup pasta water and sauté until the sauce coats the pasta, adding more water (1/4 cup at a time) as needed, about 2 minutes.
Serve with a sprinkle of black pepper and a drizzle of olive oil.