Garlicky Broken Pasta with Olive Oil and Anchovy

Broken durum pasta swims in green olive oil fragrant with garlic and anchovy, finished with chickpeas and lemon. It calls back to Threads Dried on the Rooftops, when Trabia’s frost-white pasta threads dried in the Tyrrhenian breeze of Norman Sicily.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 3g fiber

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Ingredients

• 12 oz durum pasta
• 6 cloves garlic
• 6 anchovy fillets
• 1/3 cup green olive oil
• 1 medium onion
• 1 cup chickpeas
• 1 tsp black pepper
• 1 lemon

Instructions

1. 1Bring a large pot of salted water to a boil and break the pasta into 2-inch pieces.
2. 2Cook the broken pasta for 2 minutes less than the package directions.
3. 3Meanwhile, thinly slice the garlic and onion and gently heat them with the anchovies in the olive oil in a large skillet until the anchovies melt and the garlic is fragrant but not browned.
4. 4Add the drained chickpeas and black pepper to the skillet and cook for 3 minutes, stirring occasionally.
5. 5Transfer the undercooked pasta directly into the skillet along with pasta water and finish cooking while tossing vigorously until the sauce coats the pasta.
6. 6Finish with lemon zest and a squeeze of lemon juice before serving.