Alexandra Kathryn Mosca — Exploring Life and Death: A Writer's Journey

This dish, a summer staple for me, is a breeze to prepare. Its minimal ingredients and the option to serve it warm or at room temperature make it versatile. It’s a dish I sometimes make for company, as it can be prepared in advance, leaving me more time with my guests.  

The key to preparing a delicious meal with fewer ingredients lies in using the best and freshest ingredients. Just imagine the aroma of good-quality olive oil, the intense burst of fresh garlic, the fragrance of aromatic herbs, and the juicy sweetness of the season’s ripest tomatoes. These are the elements that will make this simple dish a standout.

To make this recipe, I begin by heating the olive oil in a wide pan while the pasta is boiling. Once the oil is hot, I add the tomatoes, sauteing them for about 10 minutes, stirring frequently, until they burst and become juicy, using a wooden spoon to flatten them and help with the bursting. Then, I add thinly sliced (or minced) garlic and red pepper to taste. Next, I toss in a can of chickpeas (I use Goya, but any brand will do) along with vegetable broth, and let it simmer. The flavors infuse in the pan.

Once the pasta is al dente (orecchiette sometimes takes longer than the package directions), I add it to the tomato concoction, along with the reserved pasta water, mixing well and allowing the flavors to ooze into the pasta.

I add the capers, fresh basil, and parsley from my garden to finish the dish.