Ingredients

Pasta and Base

  • 450g (1 pound) cavatelli, orecchiette, or ditalini pasta
  • Kosher salt and freshly ground black pepper
  • 60ml (¼ cup) extra-virgin olive oil, plus more for serving

Flavor Components

  • 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes)
  • 4 medium garlic cloves, thinly sliced
  • 30ml (2 tablespoons) chopped fresh sage
  • 30ml (2 tablespoons) minced fresh rosemary

Chickpeas

  • Two 440g (15½-ounce) cans chickpeas, drained
  • 120ml (½ cup) reserved chickpea liquid (aquafaba)

Finishing

  • 1-2ml (¼ to ½ teaspoon) red pepper flakes
  • 10ml (2 teaspoons) grated lemon zest
  • 30ml (2 tablespoons) fresh lemon juice

Equipment

  • Large pot for pasta
  • 12-inch skillet
  • Wooden spoon or pasta fork
  • Fine grater for lemon zest

Instructions

Stage 1: Cook the Pasta (10 minutes)

  1. Bring 4 quarts of water to a rolling boil in a large pot
  2. Add pasta and 1 tablespoon salt
  3. Cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions)
  4. Reserve ¾ cup of the pasta cooking water
  5. Drain pasta and return to pot; set aside off heat

Stage 2: Build the Sauce (5 minutes)

  1. Heat ¼ cup olive oil in a 12-inch skillet over medium-high heat
  2. Add anchovies (or substitute), garlic, sage, and rosemary
  3. Cook, stirring constantly, until fragrant and garlic turns golden (1½ to 2 minutes)
  4. Add drained chickpeas and red pepper flakes
  5. Cook, stirring and swirling the skillet, until chickpeas are sizzling and turn golden (3 to 4 minutes)
  6. Stir in reserved chickpea liquid and lemon zest

Stage 3: Combine and Finish (5 minutes)

  1. Scrape the entire chickpea mixture into the pot with the pasta
  2. Set pot over medium heat
  3. Add ½ cup reserved pasta water, ¼ teaspoon salt, and ¼ teaspoon black pepper
  4. Cook, stirring constantly, until pasta reaches al dente (2 to 3 minutes)
  5. Add more pasta water as needed until sauce clings to pasta
  6. Remove from heat and stir in lemon juice
  7. Taste and adjust seasoning with salt

Notes

Vegetarian Anchovy Substitutes

  • White or red miso paste (2-3 tablespoons) - provides similar umami depth
  • Capers (2-3 tablespoons, chopped) - adds brininess and tang
  • Kalamata or oil-cured olives (¼ cup, chopped) - brings saltiness and complexity
  • Nutritional yeast (2-3 tablespoons) - offers umami and slight nuttiness
  • Mushroom powder or dried porcini (1-2 tablespoons, rehydrated) - deep earthy umami
  • Soy sauce or tamari (1-2 tablespoons) - liquid umami boost
  • Sun-dried tomatoes in oil (¼ cup, chopped) - concentrated savory flavor
  • Combination approach: 1 tablespoon miso + 1 tablespoon capers + splash of soy sauce

Make-Ahead Tips

  • Chickpea mixture can be prepared up to Stage 2 and refrigerated for up to 2 days
  • Reheat gently before combining with freshly cooked pasta

Variations

  • Add a handful of baby spinach or arugula at the end for greens
  • Include halved cherry tomatoes for freshness
  • Top with toasted breadcrumbs for texture
  • Use butter beans or cannellini beans instead of chickpeas

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days
  • Reheat gently with a splash of water or olive oil to loosen the sauce
  • Not recommended for freezing as pasta texture will suffer

Source

Adapted from Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita