Bucatini with Ceci Beans

This dish is classic Italian peasant cooking - pasta and ceci beans (chick peas) or, as my cousin Poochie said his dad called it, "past n' cheech". Simple and easy and packed with flavor. This particular recipe is based on one in the book - "Franny's Simple Seasonal Italian" that my wonderful daughter bought me for my birthday. THANK YOU again Brittany!

Don't shy away from this dish because of the ingredients. They all work very well together. The lemon juice adds an especially nice brightness. After you have this you're going to say, "Wow I wasn't expecting that! Damn, this is really good!"  And you WILL make it again and it will be even better the next time.

I use bucatini, a hollow spaghetti-like pasta, but spaghetti or linguine will do just fine.

Ingredients -
3/4 cup extra virgin olive oil, plus more for  drizzling
1 15 oz can of chickpeas, drained
5 cloves of garlic, sliced thin
1/2 medium onion sliced in thin half moons
3 anchovy fillets - don't leave these out!
1/2 tsp red pepper flakes, or more to your taste
1 box of bucatini or spaghetti
1/2 cup finely chopped fresh flat leaf parsley - not dried parsley
1/4 cup finely chopped fresh mint - not dried mint
1/4 tsp cracked black pepper
Kosher salt
Juice of half a lemon

In a large skillet, warm 1/2 cup of the olive oil on high until the oil starts to shimmer. 

Add the chickpeas and fry without stirring, 5 minutes.

Add a little more olive oil and the garlic and onion. Cook for about 5 minutes more.

Add the anchovies, stir and mash them with a wooden spoon until they dissolve.

Add the red pepper flakes.

Add a little water and remove from the heat.

Cook the bucatini until almost al dente.

Toss the pasta into the skillet with the chickpeas and add the parsley and mint. Stir and add more water if it seems too thick.

Turn the heat on to medium and warm the pasta and beans through for about 3 minutes. The pasta will finish cooking in the sauce.

Squeeze the lemon juice over the pasta and season with a little salt and the cracked black pepper.

Serve in pasta bowls and drizzle with a little olive oil.  You can add grated cheese if you want but it isn't necessary. Pecorino Romano would be best choice if you do. 

Enjoy!