Pasta With Chickpeas Rosemary Chili and Garlic

Submitted by Jencathen

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

 

• Ready In: 17mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb dry pasta (rigatoni or penne works well)
• 6 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1⁄2 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.