Victoria Granof’s Pasta con Ceci
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  • tablespoons extra-virgin olive oil, plus more for drizzling
  • cloves garlic, peeled and smashed
  • tablespoons good tomato paste
  • teaspoon kosher salt, or more to taste
  • cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
  • cup uncooked ditalini pasta (or another small shape, like macaroni)
  • cups boiling water
  • Crushed red pepper flakes, for serving



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