Pasta With Chickpeas Rosemary Chili and Garlic

Jencathen's Note:

This is a quick tasty easy dish to make. When I'm at a loss at what to cook I usually throw this together.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 lb dry pasta (rigatoni or penne works well)
• 6 tablespoons extra virgin olive oil
• 4 garlic cloves , finely chopped
• ½ teaspoon crushed red pepper flakes (add more if you like really spicey)
• 2 teaspoons finely chopped fresh rosemary
• 2 tablespoons finally chopped fresh italian parsley aka flat leaf parsley
• 1 (14 ounce) can chickpeas aka garbanza beans , drained and rinsed
• additional extra virgin olive oil
• salt and pepper

Directions:

1. Cook pasta in a large pot of boiling salted water until al dente.
2. While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary and cook over medium high heat until fragrant, about 1 minute.
3. Add chickpeas and cook until hot, about 3 minutes.
4. Drain pasta, reserving 1/2 cup of pasta water.
5. Add pasta with parsley to the hot sauce and toss well to coat, adding 2 tbsp additional olive oil, salt, pepper, and water as needed.