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From Food & Wine, June 2006 (credited to Marc Meyer). This is more olive oil than I like to use, but this can be easily cut back.
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1⁄3 cup fresh lemon juice
- 3⁄4 cup extra virgin olive oil, divided
- kosher salt
- fresh ground black pepper
- 1 1⁄2 lbs broccoli, cut into florets
- 1 lb rigatoni pasta
- 5 large garlic cloves, very thinly sliced
- 1⁄2 teaspoon crushed red pepper flakes
- 1 cup freshly grated parmesan cheese
- In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil.
- Season with salt and pepper.
- In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes.
- Using a slotted spoon, transfer the broccoli to a colander and rinse under cold water until cool.
- Add the rigatoni to the boiling water and cook until al dente.
- Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of olive oil.
- Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 3 minutes.
- Add the broccoli and cook until tender, about 5 minutes.
- Add the chickpea mixture and cook until warmed through, about 1 minute.
- Drain the rigatoni, reserving 1/4 cup of the cooking water.
- Add the pasta to the broccoli and chickpeas along with the reserved cooking water and season with salt and pepper.
- Cook over moderate heat, stirring, until the rigatoni is coated with sauce.
- Remove from the heat and stir in 1/2 cup of the Parmesan cheese.
- Transfer the pasta to a bowl, sprinkle with the remaining Parmesan and serve.