Chef Chuck's Conchiglie with Anchovies and Chickpeas
Conchiglie con Acciughe e Ceci
Conchiglie, is a superb pasta to capture the anchovy and garlic flavored olive oil, tender chickpeas, capers and tomatoes. The anchovies pungency was a dominant taste to my enjoyment. This pasta dish was quick to prepare and had reminiscing flavors of a Mediterranean seaside restaurant.
Conchiglie with Anchovies and Chickpeas
1/2 pound conchiglie, pasta
2-4 ounces anchovies, chopped
3 garlic cloves, chopped
4 tablespoons olive oil
2 tablespoons capers
1 cup chopped tomatoes
1 tablespoon dry oregano
1 can chickpeas
pepper to taste
optional: red hot pepper flakes
Cook pasta in salted water till al dente, about 9 minutes. Chop anchovies and garlic together then in a large frying pan heat olive oil add anchovies and garlic and saute for a minute or two. Add in capers for 30 seconds then tomatoes, oregano and pepper. Put pasta right into the anchovy pot, you can add a ladle of pasta water, stir in chickpeas and serve with red hot pepper flakes. Drizzle with olive oil.