Scifi books that have blown my mind:
While walking Blossom, she nearly yanked my arm out of its socket. I looked up to see a skunk turning tail. I braced myself for the worst, but the skunk either didn’t feel it was necessary to spray Blossom or was out of ammo. Tonight could have gone very badly.
Victoria Granof’s Pasta con Ceci
I’ve been making this recipe for years. It seems a shame to keep it myself.
Cook time: 25 min
Ingredients
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, peeled and smashed
- 3 tablespoons good tomato paste
- 1 teaspoon kosher salt, or more to taste
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
- 1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
- 2 cups boiling water
- Crushed red pepper flakes, for serving
Directions
- In a large heavy-bottomed pot, heat the olive oil until it shimmers.
- Add the garlic and cook, stirring until it becomes lightly browned and fragrant.
- Stir in the tomato paste and salt and fry for 30 seconds or so.
- Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning.
- To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.
It’s taken a week for it to sink in that after nearly two years all of the family is finally under the same roof.
