{"slug":"chickpeas-and-pasta-with-herbs-and-anchovies","collection":"recipes","is_recipe":true,"visibility":"public","title":"Chickpeas and Pasta with Herbs and Anchovies","description":"A hearty Italian pasta dish with chickpeas, herbs, and umami-rich anchovies that can be easily made vegetarian with miso or other substitutes","body_md":"\n## Ingredients\n\n### Pasta and Base\n- 450g (1 pound) cavatelli, orecchiette, or ditalini pasta\n- Kosher salt and freshly ground black pepper\n- 60ml (¼ cup) extra-virgin olive oil, plus more for serving\n\n### Flavor Components\n- 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes)\n- 4 medium garlic cloves, thinly sliced\n- 30ml (2 tablespoons) chopped fresh sage\n- 30ml (2 tablespoons) minced fresh rosemary\n\n### Chickpeas\n- Two 440g (15½-ounce) cans chickpeas, drained\n- 120ml (½ cup) reserved chickpea liquid (aquafaba)\n\n### Finishing\n- 1-2ml (¼ to ½ teaspoon) red pepper flakes\n- 10ml (2 teaspoons) grated lemon zest\n- 30ml (2 tablespoons) fresh lemon juice\n\n## Equipment\n- Large pot for pasta\n- 12-inch skillet\n- Wooden spoon or pasta fork\n- Fine grater for lemon zest\n\n## Instructions\n\n### Stage 1: Cook the Pasta (10 minutes)\n1. Bring 4 quarts of water to a rolling boil in a large pot\n2. Add pasta and 1 tablespoon salt\n3. Cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions)\n4. Reserve 180ml (¾ cup) of the pasta cooking water\n5. Drain pasta and return to pot; set aside off heat\n\n### Stage 2: Build the Sauce (5 minutes)\n1. Heat 60ml (¼ cup) olive oil in a 12-inch skillet over medium-high heat\n2. Add anchovies (or substitute), garlic, sage, and rosemary\n3. Cook, stirring constantly, until fragrant and garlic turns golden (1½ to 2 minutes)\n4. Add drained chickpeas and red pepper flakes\n5. Cook, stirring and swirling the skillet, until chickpeas are sizzling and turn golden (3 to 4 minutes)\n6. Stir in reserved chickpea liquid and lemon zest\n\n### Stage 3: Combine and Finish (5 minutes)\n1. Scrape the entire chickpea mixture into the pot with the pasta\n2. Set pot over medium heat\n3. Add 120ml (½ cup) reserved pasta water, ¼ teaspoon salt, and ¼ teaspoon black pepper\n4. Cook, stirring constantly, until pasta reaches al dente (2 to 3 minutes)\n5. Add more pasta water as needed until sauce clings to pasta\n6. Remove from heat and stir in lemon juice\n7. Taste and adjust seasoning with salt\n\n## Notes\n\n### Vegetarian Anchovy Substitutes\n- **White or red miso paste** (2-3 tablespoons) - provides similar umami depth\n- **Capers** (2-3 tablespoons, chopped) - adds brininess and tang\n- **Kalamata or oil-cured olives** (60ml/¼ cup, chopped) - brings saltiness and complexity\n- **Nutritional yeast** (2-3 tablespoons) - offers umami and slight nuttiness\n- **Mushroom powder or dried porcini** (1-2 tablespoons, rehydrated) - deep earthy umami\n- **Soy sauce or tamari** (1-2 tablespoons) - liquid umami boost\n- **Sun-dried tomatoes in oil** (60ml/¼ cup, chopped) - concentrated savory flavor\n- **Combination approach**: 1 tablespoon miso + 1 tablespoon capers + splash of soy sauce\n\n### Make-Ahead Tips\n- Chickpea mixture can be prepared up to Stage 2 and refrigerated for up to 2 days\n- Reheat gently before combining with freshly cooked pasta\n\n### Variations\n- Add a handful of baby spinach or arugula at the end for greens\n- Include halved cherry tomatoes for freshness\n- Top with toasted breadcrumbs for texture\n- Use butter beans or cannellini beans instead of chickpeas\n\n### Storage\n- Refrigerate leftovers in an airtight container for up to 3 days\n- Reheat gently with a splash of water or olive oil to loosen the sauce\n- Not recommended for freezing as pasta texture will suffer\n\n### Source\nAdapted from Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita\n\n\n## Notes\n\n- **Label correction (2026-07-30):** this was themed Vegetarian while 8–10 oil-packed anchovy fillets are the primary ingredient — the vegetarian option was only a parenthetical. The theme has been removed rather than the anchovies, since the dish and its title are built on them. For a vegetarian version, swap the anchovies for 1–2 tsp white miso, which supplies comparable savoury depth.\n","draft":false,"weight":10,"servings":"6-8","prep_time":"10 minutes","cook_time":"25 minutes","total_time":"35 minutes","source_name":"Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita","created_at":"2025-09-11T14:07:00Z","updated_at":"2026-07-30T11:15:03.887295Z","published_at":"2025-09-11T14:07:00Z","categories":["Main"],"tags":["Chickpeas","Garlic","Italian","Lemon","Olive Oil","Pasta","Rosemary","Sage"],"methods":["Stove-Top"],"themes":["Italian"],"ingredients":[{"section":"Pasta and Base","items":["- 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"],"parsed":[{"raw":"- 450g (1 pound) cavatelli, orecchiette, or ditalini pasta","qty":450,"unit":"g","item":"cavatelli, orecchiette, or ditalini pasta"},{"raw":"- Kosher salt and freshly ground black pepper","item":"Kosher salt and freshly ground black pepper"},{"raw":"- 60ml (¼ cup) extra-virgin olive oil, plus more for serving","qty":60,"unit":"ml","item":"extra-virgin olive oil","prep":"plus more for serving"}]},{"section":"Flavor Components","items":["- 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"],"parsed":[{"raw":"- 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes)","qty":8,"qty_max":10,"item":"oil-packed anchovy fillets","prep":"roughly chopped"},{"raw":"- 4 medium garlic cloves, thinly sliced","qty":4,"item":"medium garlic cloves","prep":"thinly sliced"},{"raw":"- 30ml (2 tablespoons) chopped fresh sage","qty":30,"unit":"ml","item":"chopped fresh sage"},{"raw":"- 30ml (2 tablespoons) minced fresh rosemary","qty":30,"unit":"ml","item":"minced fresh rosemary"}]},{"section":"Chickpeas","items":["- Two 440g (15½-ounce) cans chickpeas, drained","- 120ml (½ cup) reserved chickpea liquid (aquafaba)"],"parsed":[{"raw":"- Two 440g (15½-ounce) cans chickpeas, drained","item":"Two 440g cans chickpeas","prep":"drained"},{"raw":"- 120ml (½ cup) reserved chickpea liquid (aquafaba)","qty":120,"unit":"ml","item":"reserved chickpea liquid"}]},{"section":"Finishing","items":["- 1-2ml (¼ to ½ teaspoon) red pepper flakes","- 10ml (2 teaspoons) grated lemon zest","- 30ml (2 tablespoons) fresh lemon juice"],"parsed":[{"raw":"- 1-2ml (¼ to ½ teaspoon) red pepper flakes","qty":1,"qty_max":2,"unit":"ml","item":"red pepper flakes"},{"raw":"- 10ml (2 teaspoons) grated lemon zest","qty":10,"unit":"ml","item":"grated lemon zest"},{"raw":"- 30ml (2 tablespoons) fresh lemon juice","qty":30,"unit":"ml","item":"fresh lemon juice"}]}],"qc":{"status":"passed","last_checked_at":"2026-07-30T11:43:58.818827Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}