Pasta e Ceci (Pasta with Chickpeas)

Name: Pasta e Ceci (Pasta with Chickpeas)
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 ounces, pancetta, cut into 1/2-inch pieces; 1 small, carrot, peeled and cut into 1/2-inch pieces; 1 small, celery rib, cut into 1/2-inch pieces; 4 , garlic cloves, peeled; 1 , onion, halved and cut into 1-inch pieces; 1 (14-ounce) can, whole peeled tomatoes, drained; 1/4 cup, extra-virgin olive oil, plus extra for serving; 1 , anchovy fillet, rinsed, patted dry, and minced; 1/4 teaspoon, red pepper flakes; 2 teaspoons, minced fresh rosemary; 2 (15-ounce) cans, chickpeas (do not drain); 2 cups, water; , Salt and pepper; 8 ounces (1 1/2 cups), ditalini; 1 tablespoon, lemon juice; 1 tablespoon, minced fresh parsley; 1 ounce, Parmesan cheese, grated (1/2 cup)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Beans
Pasta
Stews

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2015, America's Test Kitchen TV

Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not fuss.

SERVES 4 to 6

TIME 1 hour

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