Ricotta Orecchiette with Chickpeas
- Large pot
- Large skillet
- Small Pan
- 2 Tbsp olive oil
- 3 cloves of garlic thinly sliced
- 2-3 anchovy filets
- ⅓ cup dry white wine
- 1 can chickpeas drained and rinsed
- ¾ cup chicken broth
- Red pepper flakes to taste
- Kosher salt and black pepper to taste
- 8 oz orecchiette
- ½ cup finely grated pecorino romano
- ½ cup whole milk ricotta
- Herby breadcrumbs recipe below
- EVOO for serving
- 1 Tbsp butter
- ½ cup panko
- Kosher salt to taste
- ¼ cup finely chopped fresh parsley
- 1 lemon zested
- 1 small garlic clove grated
- Bring a large pot of water to a boil over high heat.
- While water comes to a boil, heat olive oil in a large skillet until hot.
- Add in garlic and cook until it just starts to brown.
- Add in anchovies and cook until they start to melt into the oil, about 1 minute. Deglaze with white wine and reduce by half.
- Add in chickpeas, broth, red pepper flakes, and season with salt and pepper. Turn heat to low and let simmer while you boil the pasta.
- Season the boiling water heavily with salt. Drop in pasta and cook until just al dente.
- Once pasta is cooked, drain (reserving some pasta water) and add to the pan with the chickpeas.
- Stir in pecorino and ricotta. Add in splashes of pasta water as needed to create a creamy sauce.
- Season with more salt and pepper if needed.
- Serve topped with the herby breadcrumbs, a drizzle of EVOO, and a pinch more red pepper, if desired.
- Melt butter in a small pan over medium heat. Add in panko and stir to coat.
- Cook, stirring constantly, until the panko is evenly toasted. Season with salt. Let cool.
- Mix in parsley, lemon zest and garlic.
Tried this recipe?Let us know how it was!
This was gorg! I accidentally used a whole 16oz bag of pasta in this recipe and it worked well, just added a little extra ricotta! So delicious. Also, super quick!