While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes the dish to delicious effect. If you don’t have a Parmigiano-Reggiano rind for making the sauce, shave some cheese over the pasta before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Just by reading the recipe I knew it needed more ingredients so I added quite a bit more peppers, all colors, red, yellow and orange. I also added finely julienned carrots and asparagus cut thin so that they would cook evenly. I feel that without these added veggies, the recipe would have have dull. Turned out to be a hit! I've made it twice now
Made this for dinner tonight and was in kind of a rush so I forgot to drizzle the rosemary oil on top. It was still delish! Tried a bit with the oil on after and it was even better. I used whole wheat penne as that was what I had, and added some sliced Italian sausages. I cut the recipe in half and was still enough for 4 portions. Simple ingredients and very inexpensive. Will make again!
not tons of flavor -perhaps more peppers - did add chicken broth
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?