Ditalini Pasta Recipe: Cozy Chickpea
Make this easy Ditalini Pasta Recipe featuring smoky pancetta and rosemary. Its the perfect Ditalini pasta recipe soup alternative for a quick dinner.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Can opener
- Colander
- Potato masher
- Measuring cup
- Measuring spoon
- Ladle
- Grater
- Pot
Ingredients
- 4 oz Unsalted Pancetta, diced
- 2 Tbsp Extra Virgin Olive Oil (EVOO), for sautéing
- 1 medium Yellow Onion, finely chopped
- 4 cloves Garlic, minced
- 1 Tbsp Fresh Rosemary, finely chopped
- 1 Bay Leaf
- 1 (15 oz) can Canned Chickpeas, rinsed and drained
- 1 cup Crushed Tomatoes
- 4 cups Chicken or Vegetable Stock, low sodium (plus extra if needed)
- 1 cup Ditalini Pasta, uncooked
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 oz Parmesan Cheese (or Grana Padano), grated, plus extra for garnish
- 2 Tbsp Fresh Flat-Leaf Parsley, chopped
- Good Quality EVOO, for finishing (optional)
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