Recipe by RedVinoGirl
This may sound strange but I absolutely LOVE this dish! My 2 and 4 year old also gobble this up if I buy pasta similar in shape to the chickpeas. They can't tell the difference and devour this. This is a super easy and quick weeknight meal. I make this one often when my husband is out of town since it's a healthy, fast meal to feed the kids and I. This goes great with fresh Italian or garlic bread.
Top Review by DreamoBway
This was a nice meal for a chilly night. I used 12 ounces of gluten free pasta, and I liked that ratio of pasta to chickpeas and sauce. I especially liked the consistency of the sauce (I ended up using about 3/4 c. of the pasta water) but felt that it was missing something. I added a few shakes of dried Italian herbs, and I think that gave it the oomph I was looking for. The cheese was a nice addition as well. Thank you for posting! Reviewed for PAC - Fall '08.
- 1⁄4 cup extra virgin olive oil
- 6 garlic cloves, minced
- 1 (6 ounce) can tomato paste (I used roasted garlic flavor)
- 1 (6 ounce) can water (fill tomato paste can)
- 1 lb pasta (I use trio italiano)
- 1 (14 ounce) can chickpeas (rinsed and drained)
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 cup fresh parmesan cheese
Directions See How It's Made
- Add olive oil to a small sauce pan over medium high heat.
- Add garlic and crushed red peppers and cook until slightly golden and fragrant.
- Add tomato paste and water.
- Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
- Stir frequently to be sure it doesn't burn.
- Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
- Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
- Serve with fresh grated parmesan cheese.