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.

Comments

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

Pesto Tortellini Salad

mango soba update