Tuesday, June 16, 2009

Pasta with Chickpea Tomato Sauce

Through a series of unfortunate events, I had no food to take for dinner tonight. I dug through my recipes and found this one, which is really good. (of course I had to taste it)

Adapted from Serious Eats

1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cans chickpeas (drained and rinsed)
1 28-ounce can whole tomatoes, crushed by hand
2 cups chicken broth
fresh basil, leaves removed and roughly chopped, some reserved for garnish
12 ounces short pasta (I used whole wheat)
Grated Parmesan

Heat the oil in a medium saucepan over medium heat. Just as it begins to shimmer, add the garlic and crushed red pepper flakes and cook until fragrant, less than a minute. Add the chickpeas with a pinch of salt and cook for 5 minutes or so to soften them.
Add the broth and tomatoes and bring the mixture to a boil. Turn down the heat and simmer until about 20 to 25 minutes. Add the basil and continue cooking for an additional 5 minutes.
In the meantime, bring a pot of salty water to boil. Cook the pasta until al dente, then drain, reserving some pasta cooking water.
Add the cooked pasta to the sauce and toss well, adding a little pasta cooking water to achieve a creamy consistency. Season to taste with salt and pepper, and serve with grated Parmesan. and remaining basil leaves.

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