Brothy Pasta with Chickpeas
Ingredients
The base
-
3
Tbsp.
extra-virgin olive oil
-
1
small
onion
-
3
cloves
garlic
-
1
sprig
rosemary
-
ΒΌ
tsp.
crushed red pepper flakes
-
1
15-oz. can
chickpeas
-
1
cup
whole peeled tomatoes
-
6
oz.
orecchiette or other short pasta
The garnish
-
2
Tbsp.
finely chopped parsley
-
3
Tbsp.
finely grated Parmesan
-
more
for serving
Parmesan
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
Instructions
- Heat olive oil in a large saucepan over medium heat and cook the onion with salt until softened.
- Add garlic and continue cooking until both onion and garlic are soft and beginning to brown.
- Stir in rosemary and red pepper flakes until fragrant, then add chickpeas and tomatoes, cooking until slightly thickened.
- Add pasta and water, bring to a simmer, and cook until pasta is al dente, stirring occasionally.
- Stir in parsley and Parmesan, then season with salt.
- Serve the pasta in bowls, drizzled with olive oil and topped with more Parmesan and black pepper.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
15g
Sodium
500mg
Cholesterol
5mg
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