Pasta and Chickpeas - Tony Soprano Style

Submitted by Bibliophage91

"Got it from a website that got it from a 'Soprano's' cookbook... I think. Tasty dinner mostly from pantry ingredients!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 56.69 g pancetta or 56.69 g bacon, chopped
• 59.14 ml olive oil
• 3 garlic cloves, finely chopped
• 0.25 ml crushed red pepper flakes
• 453.59 g can chickpeas, drained
• 473.18 ml chopped canned tomatoes
• 59.14 ml chopped fresh flat-leaf parsley
• 226.79 g whole wheat spaghetti, broken into bite-sized pieces
• salt (to taste)
• fresh coarse ground black pepper

directions

1. In a large pot, cook the pancetta in the oil over medium heat until lightly browned, about 10 minutes.
2. Add the garlic and crushed red pepper and cook until the garlic is golden.
3. Add the chickpeas, tomatoes and parsley and bring to a simmer and cook 15 minutes. Crush some of the chickpeas with the back of a spoon.
4. Add 4 cups (1 L) water to the pot and bring to a simmer. Add the pasta and salt to taste.
5. Cook, stirring frequently until the pasta is al dente, tender yet firm to the bite. Add more water if necessary to prevent the pasta from sticking to the bottom of the pot; it should be just loose enough to require eating with a spoon.
6. Let cool slightly before serving. Serve with coarsely ground black pepper.