What really makes this dish is the whole sprigs of rosemary lightly fried in olive oil. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Read the entire recipe through first because some of the steps overlap.
Prep Time5 minsCook Time20 minsTotal Time25 mins
INGREDIENTS
0.50 cup extra-virgin olive oil
8 fresh rosemary sprigs
1 lb linguine or other long noodle
3 tbsp butter(prefer unsalted butter)
3 garlic cloves, peeled and smashed
14 oz chickpeas (1 can), rinsed, drained and patted very dry
0.50 cup parsley, coarsely chopped
1 lemon, cut into wedges
DIRECTIONS
1Bring a large pot of salted water to a boil for the pasta.
2Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once it is shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
3Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
4Add pasta to the boiling water, and cook to al dente according to the package instructions. Reserve 1/2 cup of pasta cooking water, and drain the pasta.
5While the pasta cooks, add the butter to the skillet with the rosemary oil. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
6As the chickpeas cook, remove the rosemary leaves from the sprigs resting on the paper towel-lined plate (pinch the top of the sprig and swipe downwards). (If some don't come off the sprig, it means they are not fully fried. You can throw them back into the oil with the chickpeas and remove them after a quick fry.) Crumble the leaves by rubbing them between your fingers and set aside.
7When the chickpeas are crisp, season with salt and pepper, reduce heat to love and stir in the pasta, adding the reserved pasta water as need to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Ingredients
0.50 cup extra-virgin olive oil
8 fresh rosemary sprigs
1 lb linguine or other long noodle
3 tbsp butter(prefer unsalted butter)
3 garlic cloves, peeled and smashed
14 oz chickpeas (1 can), rinsed, drained and patted very dry
0.50 cup parsley, coarsely chopped
1 lemon, cut into wedges
Directions
1Bring a large pot of salted water to a boil for the pasta.
2Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once it is shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
3Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
4Add pasta to the boiling water, and cook to al dente according to the package instructions. Reserve 1/2 cup of pasta cooking water, and drain the pasta.
5While the pasta cooks, add the butter to the skillet with the rosemary oil. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
6As the chickpeas cook, remove the rosemary leaves from the sprigs resting on the paper towel-lined plate (pinch the top of the sprig and swipe downwards). (If some don't come off the sprig, it means they are not fully fried. You can throw them back into the oil with the chickpeas and remove them after a quick fry.) Crumble the leaves by rubbing them between your fingers and set aside.
7When the chickpeas are crisp, season with salt and pepper, reduce heat to love and stir in the pasta, adding the reserved pasta water as need to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Linguine with Crisp Chickpeas and Rosemary
Kristy Sameth