- 2 tablespoons olive oil
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 3 ounces tomato paste
- 1 tablespoon butter
- ¼ cup white wine*
- 15 ounce can chickpeas
- 8 ounces pasta
- 2 packets Instant Chicken Bone Broth
- 3 cups water
- Salt, to taste
- 2 ounces grated pecorino Romano, plus more for serving
- Bunch fresh parsley, chopped
⚠️ *White wine can be substituted with 2 tablespoons of white wine vinegar
Heat a Dutch oven or enameled cast iron deep sauté pan over medium-high heat.
Add olive oil and onion and sauté, stirring occasionally, until translucent—about 5 minutes. Add the garlic and fry until just brown but not burned, about 1–2 minutes. Add the oregano, tomato paste, and butter.
Cook until tomato paste is beginning to brown, about 2–3 minutes. Deglaze the pan with the white wine, scraping any stuck-on bits from the bottom of the pan.
Add the chickpeas and their liquid, pasta, the contents of the broth packets, and water. Bring to a boil, then reduce heat and simmer, covered, until the liquid is mostly reduced—about 15–20 minutes.
Remove from heat and add the grated cheese. Stir to combine then let stand for 5 minutes, allowing the sauce to thicken. Salt to taste. Serve with fresh parsley and more grated cheese.