Description
Rustic, warm, homey and satisfying…Spicy Pasta with Chickpeas and Herbs is the perfect meal to sit down to at the end of a long day!
Ingredients
Scale
- 3/4 lb. pasta (gemelli or penne)
- 1/3 cup olive oil, plus 2 Tbsp.
- 4 plump cloves garlic, finely chopped
- 1 tsp. red pepper flakes
- 2 tsp. finely chopped fresh rosemary
- 1 – 16 oz. can chickpeas, drained and rinsed
- 1 pint grape tomatoes
- 2 – 3 Tbsp. chopped flat-leaf Italian parsley (optional)
- Salt & pepper to taste
- Grated Parmesan
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions until al dente.
- While the pasta is cooking, over medium heat in a large skillet, warm 1/3 cup olive oil.
- Add the garlic, red pepper flakes, and rosemary. Cook until fragrant.
- Add chickpeas and grape tomatoes. Cook until chickpeas are sizzling and tomatoes start to soften, about 3 – 4 minutes.
- Drain pasta reserving 1/3 cup pasta water.
- Add pasta to the chickpea mixture.
- Toss well to coat, adding 2 Tbsp. olive oil, salt, pepper and reserved pasta water if needed.
- Serve immediately with chopped parsley, salt, pepper and grated Parmesan.
