Pasta With Chickpeas Rosemary Chili and Garlic |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is a quick tasty easy dish to make. When I'm at a loss at what to cook I usually throw this together. Ingredients:
1 lb dry pasta (rigatoni or penne works well) |
6 tablespoons extra virgin olive oil |
4 garlic cloves, finely chopped |
1/2 teaspoon crushed red pepper flakes (add more if you like really spicey) |
2 teaspoons finely chopped fresh rosemary |
2 tablespoons finally chopped fresh italian parsley aka flat leaf parsley |
1 (14 ounce) can chickpeas aka garbanza beans, drained and rinsed |
additional extra virgin olive oil |
salt and pepper |
Directions:
1. Cook pasta in a large pot of boiling salted water until al dente.
2. While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary and cook over medium high heat until fragrant, about 1 minute.
3. Add chickpeas and cook until hot, about 3 minutes.
4. Drain pasta, reserving 1/2 cup of pasta water.
5. Add pasta with parsley to the hot sauce and toss well to coat, adding 2 tbsp additional olive oil, salt, pepper, and water as needed.
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