April 06, 2006

RECIPE: Pasta with Chickpeas, Garlic and Parsley

This is my second favorite quick pasta recipe.

Add 1 lb orecchiete or farfalle to boiling salted water.

While pasta is cooking, heat 5 cloves chopped garlic and 3 TB olive oil in a large saute pan over medium heat. When garlic becomes fragrant, add 3 14 oz cans of drained chickpeas to pan. Cook until beans brown in places.

By this time the pasta shold be done. Save some of the cooking water and drain the rest. Return pasta to the pot and add the bean-garlic mixture, about 1/3 cup chopped parsley and lots of salt and pepper. If the pasta looks dry add some of the cooking water. You can add a few sprinkles of crushed red chili flakes here too, if you like. Serve with a chunk of Pecorino (or some other Italian hard cheese) to grate over pasta. Mmm, dinner in 15 minutes.

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