Ingredients
- 3 tablespoon solive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 3 garlic clove s, finely chopped
- 2 teaspoon schopped fresh rosemary
- 1/2 teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1 packed cup can ned whole tomatoes, drained
- 1(15-ounce) can chickpeas, rinsed
- 1 cup ditalini
- 4 cup sroughly chopped escarole, Tuscan kale or radicchio
- Grated pecorino, for serving
Instructions
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
Tips
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.