Here's a dish that falls into the quick-and-easy category, and which will accommodate unexpected vegan guests or serve as a fast weeknight meal. From Giuliano Hazan's new book
Thirty Minute Pasta
, it's made up of ingredients probably already in your pantry.
1/2 medium yellow onion
3 tablespoons olive oil, plus a little more for drizzling
1 to 2 sprigs fresh rosemary (or 1/2 teaspoon dried)
11/2 cups canned chickpeas, drained
Freshly ground black pepper
10 ounces dried egg tagliatelle
1. Bring a pot with about 6 quarts of water to a boil.
2. Peel and finely chop the onion. Put it and the olive oil into a 12-inch skillet and place over medium-high heat. Saute about 5 minutes, until the onion turns golden.
3. Meanwhile, peel the garlic and finely chop it. If using fresh rosemary, chop to measure 1 teaspoon. Peel and coarsely chop the tomatoes.
4. Add the garlic and rosemary to the sauted onion. Saute for 10 to 15 seconds, then add the tomatoes. Salt lightly and cook until most of the liquid the tomatoes release has evaporated, about 10 minutes. Add the chickpeas, season with pepper and again lightly with salt, and cook for 5 more minutes. Scoop out about half the chickpeas and puree them (with a food mill or food processor, or just mash them with a fork). Mix the pureed chickpeas into the sauce and cook 2 more minutes.
5. Meanwhile, add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all is submerged. Cook until al dente.
6. After the pasta has cooked two minutes, mix 2 tablespoons of the pasta water into the sauce. When the pasta is done, drain well and toss with the sauce. Drizzle a little olive oil and grind black pepper over each portion.