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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted by Blake Royer at Serious Eats, from a recipe in _Everyday Food_. Use a short pasta like penne, fusilli or rotini. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
3 cups cooked chickpeas (drained and rinsed if canned) |
1 (28 ounce) can whole tomatoes, crushed by hand |
2 cups chicken broth |
6 -8 basil leaves, on one or two stems |
12 ounces short pasta |
grated parmesan cheese |
1 tablespoon chopped fresh basil |
Directions:
1. Heat the oil in a large skillet or medium saucepan over medium heat. Just as it begins to shimmer, add the garlic and crushed red pepper flakes and cook until fragrant, less than a minute. Add the chickpeas with a pinch of salt and cook for 5 minutes or so to soften them.
2. Add the broth and tomatoes and bring the mixture to a boil. Turn down the heat and simmer until the flavors merge and the chickpeas are soft, about 20 to 25 minutes. Add the basil, and continue cooking for an additional 5 minutes. Remove the basil stems and discard.
3. In the meantime, bring a pot of salty water to boil. Cook the pasta until al dente, then drain, reserving some pasta cooking water.
4. Add the cooked pasta to the sauce and toss well, adding a little pasta cooking water to achieve a creamy consistency. Season to taste with salt and pepper, and serve with grated Parmesan and chopped basil.
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