Crack Pasta Soup

It’s tomato soup. On crack.

3 Tbsp olive oil

1 onion, chopped

3 cloves of garlic (or, you know, more), thinly sliced

sprig of herb (rosemary, thyme, whatever you have)

red pepper flakes to taste

1 15 oz can chickpeas (drained, rinsed)

1 cup whole, peeled, tomatoes. Crushed up

6 oz short pasta (orechhiette)

2 Tbsp chopped parsley

3 Tbsp grated parmesan

salt & peppa

How to do it

Heat oil in a large sauce pan over medium. Sauté onion with a little salt. Add garlic and cook until it looks yummy. Add herb, pepper flakes, and wait 30 seconds. Add chickpeas and tomatoes, cook 6-8 minutes. Stir and sniff.

Add pasta and four cups of water. Crank the heat a little, until simmering. Cook until pasta is chewy and delicious (13-16 minutes). Do not overcook the pasta, that’s lame. Add parsley and parmesan, season with salt and pepper. Eat it while it’s hot.