Directions:
- Add olive oil to a small sauce pan over medium high heat.
- Add garlic and crushed red peppers and cook until slightly golden and fragrant.
- Add tomato paste and water.
- Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
- Stir frequently to be sure it doesn't burn.
- Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
- Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
- Serve with fresh grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.45 Kcal (697 kJ) | ||
| Calories from fat | 83.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 144.43mg | 6% | |
| Potassium | 63.52mg | 1% | |
| Total Carbs | 14.84g | 5% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 5.96g | 12% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 107.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 216.61 Kcal (907 kJ) | ||
| Calories from fat | 109 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 14% | |
|---|---|---|---|
| Cholesterol | 28.95mg | 7% | |
| Sodium | 187.96mg | 6% | |
| Potassium | 82.66mg | 1% | |
| Total Carbs | 19.31g | 5% | |
| Sugars | 0.63g | 2% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 7.76g | 12% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1mg | 4% | |
| Calcium | 139.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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