Pasta E Ceci Eating With the Sopranos!

• pancetta↗2 ounces

  chopped

• olive oil↗1⁄4 cup
• garlic cloves↗3

  finely chopped

• crushed red pepper flakes↗1 pinch
• salt↗
• canned tomatoes2 cups

  chopped

• chickpeas↗2 ounces

  (16 ounce) cans

• fresh flat-leaf parsley1⁄4 cup

  chopped

• spaghetti↗8 ounces

  broken into bite-sized pieces

• fresh coarse ground black pepper↗

Step-by-step instructions

1. 1

   In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.

2. 2

   Add garlic and crushed red pepper and cook until garlic is golden.

3. 3

   Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.

4. 4

   Crush some of the chickpeas with the back of a spoon.

5. 5

   Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.

6. 6

   Add more water if necessary to prevent pasta from sticking to bottom of pot.

7. 7

   The consistency should be just loose enough to require eating with a spoon.

8. 8

   Let cool slightly before serving. Serve with coarsely ground black pepper.