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33 Comments
Hilarybee
January 7, 2013
Very similar to my family's recipe, but I usually puree half of the ceci and add it to the broth mixture while the pasta is cooking. Adds extra thickness.
Christina @.
January 7, 2013
I hope you don't mind me letting you know that garbanzo beans are spelled "ceci" in Italian; adding the extra "c" changes the pronunciation too. Pasta and beans are one of my family's favorite meals, especially in winter, here's a super simple version: http://christinascucina.blogspot.com/2012/03/pasta-e-fagioli-aka-pasta-and-beans.html
Christina @.
January 7, 2013
You're welcome! My mother was born in Italy, or else I'm sure I wouldn't have known either! :)
rosarylesco
January 13, 2010
Made this dish the same day I saw the recipe. If anyone is not cooking it because of the anchovies, please don't be scared of this flavor. In this recipes it is just background that adds depth and complexity to the dish. A wonderful find!
MrsWheelbarrow
January 12, 2010
I enjoyed this so much! Thank you for all the warmth and charm you bring to simple out-of-the-pantry fare. I can't wait to have some dirty pasta.
lacerise
January 12, 2010
will be trying this dish this week and i'm excited. i love the combo of garlic, anchovies, ceci, parmigiano, pasta. look forward to more of your posts!
lacerise
January 12, 2010
boquerones are white, very good spanish anchovies. in northern california, we can get them in bulk at most upscale food stores. i used to use these in every dish that called for anchovies, even at a cost of almost $30/lb. then i switched to salted anchovies (which, like salted capers, i'm told are superior to those in brine or oil). now i'm going for the filets in a jar and it's a whole lot less work....and i haven't been able to discern a difference in the dishes i've prepared. and now i have more disposable income for the next culinary craze.
Sodium G.
January 12, 2010
I cannot wait for more of these articles - food52 recipes come to life! Great new column
BonEllen
January 12, 2010
Have you (or anyone) tried variations with oil-packed ventresca or sardines or other fish?
Rhonda35
January 12, 2010
As always, Jen, fantastic writing and humor! Having this for dinner tonight - planned to have it last night, but got behind schedule - fed tacos to the kids and I had popcorn at the movies. (She says as she skulks away in deep embarrassment!)
Kelsey B.
January 11, 2010
I completely agree re getting over the idea of formulaic solutions for weeknight cooking - there is very little substance or inspiration there! Great advice on creating your own go-to dishes - whether quick solutions or make-ahead. I certainly open cans from the pantry from time to time - there is nothing wrong with that. Great column!
rpenovich
January 11, 2010
Okay Jen--you had me at how much you hated your Calphalon and the incident involved a bruise! I'm going to love this dish--pasta-food of the gods--and love your new column. Thanks Food 52 for being excellent!
Jestei
January 11, 2010
Thank you ALL so much for your great comments, questions etc! I am SO feeling the food52 love! I hope you all truly enjoy this dish and I look forward to seeing you all back here next week! Jenny, in her kitchen.
CatherineTornow
January 11, 2010
Welcome to the team! If this entry is a sign of things to come, I'm excited.
rachelzell
January 11, 2010
yeah! love how i understood the whole dish before ever coming to the details part, that's how i like recipes, described. i like to figure the amounts and stuff out on my own and can't be bothered to squint at a card 6 times anyways, can't wait to read more!
paulkog
January 11, 2010
This is absolutely brilliant... Jennifer (author of "Beverly Hills Adjacent") and brilliant Times writer sharing real-world kitchen stories. Can Food52 get any better??
elltea
January 11, 2010
I am really looking forward to your future columns! Your voice reminds me of Laurie Colwin's, updated to include eyerolls at Time Warner cable. I also can't wait to try this pasta dish. Thank you!
Chef G.
January 11, 2010
Great new column! How can you not love a gal who uses the word "larder?" Welcome Jen... Look forward to diving into your weeknight treats.
AntoniaJames
January 11, 2010
I'm always on the lookout for good puttanesca-style suppers, i.e., ones that can be made just from items dug out of your pantry; it's even better if, like this one, they don't require any manual labor or real thought. Great intro, too. Thanks!
liamoran
January 11, 2010
Where can I find good quality anchovies? My grocery store has them, but I don't know how good they are. I was thinking along the lines of Whole Foods. Does anyone have any brand they prefer?
Merrill S.
January 11, 2010
Recca makes respectable, not too expensive anchovies. http://www.amazon.com/Recca-Anchovies-Oil-3-3-oz/dp/B000256444
Jestei
January 11, 2010
The last time I was at WF (in LA) I did see nice anchovies in the cheese section. I got a jar of Medusa brand at Surfas, a restaurant supply/specialty foods store here. Make sure your fish friends stay fully submerged in oil & they're good for a long long time!
AntoniaJames
January 11, 2010
This is great to know! I never thought of anchovies as being something for which there could be a lot of variety . . . I suspect that the oil used is key, too. Thanks so much, both of you.
SustainablePantry
January 11, 2010
I have been on the lookout for white anchovies for a while, and I haven't been able to find them. However, I am a real sucker for briney saltiness, so the canned ones are fine with me. I will continue to search out the white ones, though.
liamoran
January 12, 2010
Thanks for the help! I am making dinner for a couple of girlfriends tomorrow...who specifically requested I make something I have never made before. I can't wait.
Sodium G.
January 12, 2010
And if anyone is on a low sodium diet, I just made a major anchovie discovery - Natural Sea makes Brisling Sardines in water with no salt added - a meager 70 mg per serving which is less than a serving of chicken. I cannot wait to try this recipe.
Sodium G.
January 12, 2010
And Crown Prince makes wild caught Kipper Snacks (naturally smoked) with only 70 mg of sodium. I think either these or the sardines would work as good low sodium substitutions.
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