Pasta with Chickpeas (Pasta e Fagioli)
1 tablespoon olive oil2 cloves garlic, minced 1/4 teaspoon red-pepper flakes Fresh black pepper, to taste 3 cups cooked chickpeas Coarse salt 1 (28-ounce) can crushed tomatoes 1 1/2 cups reduced-sodium chicken broth 1 sprig fresh basil, plus torn leaves for garnish 12 ounces medium pasta shells or penne Grated Parmesan, for serving In a medium saucepan, heat oil over medium heat. Add garlic, red-pepper flakes, and fresh black pepper and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth; bring to a boil. Reduce to a simmer and cook until sauce has reduced slightly, 20 minutes. Add basil and cook 5 minutes more. Remove basil. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta and return to pot. Add sauce to pasta and toss. Garnish with olive oil and fresh grated Parmesan. Note: This is a very quick and hardy meal... served with a crusty garlic bread and just some sliced tomatoes in some oil and wine vinegar - YUM! Back to Italian Foods |