Chickpea Tomato Pasta

"Adapted by Blake Royer at Serious Eats, from a recipe in _Everyday Food_. Use a short pasta like penne, fusilli or rotini."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat the oil in a large skillet or 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 the flavors merge and the chickpeas are soft, about 20 to 25 minutes. Add the basil, and continue cooking for an additional 5 minutes. Remove the basil stems and discard.
  • 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 chopped basil.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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