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Ricotta Orecchiette with Chickpeas
Serves 4
5
from
4
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Course
Main Course
Servings
4
people
Equipment
Large pot
Large skillet
Small Pan
Ingredients
1x
2x
3x
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
Herby Breadcrumbs
1
Tbsp
butter
½
cup
panko
Kosher salt
to taste
¼
cup
finely chopped fresh parsley
1
lemon
zested
1
small garlic clove
grated
Instructions
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.
Herby Breadcrumbs
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.
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