pasta e ceci

Adapted from Cook’s Illustrated

A tremendous quantity of soffrito:
processed carrots, celery, leeks, garlic, fennel, Hakurei turnips

Flavoring:
Anchovies, a little chopped fresh rosemary, red pepper flakes

Ceci (chickpeas):
one cup, cooked in the pressure cooker, 30 minutes
natural release

Pasta:
orzo instead of ditalini

Liquid:
One large can diced tomatoes
two cups water

Dressed with olive oil and grated romano