AGLIO E OLIO

Serves 4-5

I hear this is to late nights in Rome as poutine is to late nights in Montreal. It’s usually served with linguine or some other long pasta; the version I use below (with the chickpeas) is more easily managed with shorter pasta, such as penne, ziti, or orecchiette.

Via Mark Bittman

Olive oil

4-5 cloves garlic

Chili pepper flakes

1 large can chickpeas, drained

1lb (454g) box pasta

Salt

1 can black beans (optional)

1 large can diced tomatoes, drained (optional)

Paprika (to serve)

Cook the pasta, covered, with plenty of salt in the water. Once the water boils, turn off the heat, keep covered, and stir occasionally.

As the pasta cooks, sauté the garlic slowly on med-low heat. There should be enough olive oil to cover the garlic completely, and then some. Add enough pepper flakes to get noticed. Keep the sauté going until the garlic begins to turn golden. Turn off the heat, add the chickpeas (and extra beans and diced tomatoes, if using), and warm through.

Drain the pasta and add the olive oil dressing/sauce. Serve, dusted with paprika.