On today’s episode of "Colu Cooks" with Colu Henry, Colu FINALLY makes another one of her most popular recipe from New York Times cooking! Pasta e Ceci, AKA "Cec."
Originally developed for New York Times Cooking this Vegan recipe (minus the cheese!) is a perfect dish for everyone and it all comes together in one pot! It's also featured in her book Colu Cooks: Easy Fancy Food.
Colu starts this quick and easy recipe by sautéing onions, garlic, rosemary and red pepper flakes, before adding tomatoes, chickpeas, water and pasta. It all cooks together until the pasta is al dente and escarole is tossed in at the end to wilt. Cucina povera at it's finest!
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INGREDIENTS
3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
½ teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving
Director: Colu Henry
Production: C&C Music Factory
Food Styling: C&C Music Factory
Thumbnail: C&C Music Factory