This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1⁄2 cup extra virgin olive oil
- 1 dried chili
- 2 garlic cloves, chopped
- 1 onion, minced
- 1 tablespoon Italian parsley, minced
- 12 basil leaves, torn
- 1 bay leaf
- 3 tomatoes, peeled, seeded and chopped (or 1 and 1/2 cups of canned diced tomatoes)
- salt & freshly ground black pepper
- 1 lb pasta, cooked al dente (1/4 cup of pasta cooking water reserved)
- Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
- Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
- Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
- Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
- Add water if liquid reduces too much.
- Discard the bay leaf.
- When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
- Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
- Serve and pass parmigiana and the grater.
This is good. I made ours gluten free serving with rice macaroni. The instructions have an issue though as no where does it say when to add the blended chickpeas. I just added them along with the whole ones which is probably what is supposed to be done. I used unrefined extra virgin olive oil, no dried chili but I served it with Red Tabasco sauce for those who wished for some heat, I used double the amount of garlic, dried basil as that is what I had on hand, chopped canned plum tomatoes, sea salt, plus the rest of the ingredients. I served it without cheese for a vegan/dairy free meal! Made for Veggie Swap 33 ~ April 2011.
This tasted so bland as I was preparing it and had the first few bites. But, inexplicably, it got better and better. My SO and I are both sold and will definitely make it again. I served it as a sauce over angel hair, because that was all I had handy. We substituted 1/2 tsp cayenne for the dried chili and 3/4 tsp dried basil for the fresh basil and stupidly forgot the parmesan (maybe why it seemed bland at first?). I used the 1/2 cup of olive oil, and it didn't seem overly oily, but I still can't believe it needs that much. Next time I'll probably try it with 2 Tablespoons oil and the rest in water and see how that works out.
Very yummy. Like the previous reviewer, I added the pureed chickpeas with the tomatoes and whole chickpeas. I made almost to the recipe except I only had dry basil. Also, I used this with about 1/2 lb of pasta because it seemed like it would be too dilute otherwise. Would make a good soup too.