Chickpea Pasta

Name: Chickpea Pasta
Ingredients: 1/4 cup extra virgin olive oil; 6 garlic cloves, minced; 1 (6 ounce) can tomato paste (I used roasted garlic flavor); 1 (6 ounce) can water (fill tomato paste can); 1 lb pasta (I use trio italiano); 1 (14 ounce) can chickpeas (rinsed and drained); 1/2 teaspoon crushed red pepper flakes; salt; pepper; 1/2 cup fresh parmesan cheese

10 ingredients

8 steps

Ingredients

1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 (6 ounce) can tomato paste (I used roasted garlic flavor)
1 (6 ounce) can water (fill tomato paste can)
1 lb pasta (I use trio italiano)
1 (14 ounce) can chickpeas (rinsed and drained)
1/2 teaspoon crushed red pepper flakes
salt
pepper
1/2 cup fresh parmesan cheese

Directions

1

Add olive oil to a small sauce pan over medium high heat.
2

Add garlic and crushed red peppers and cook until slightly golden and fragrant.
3

Add tomato paste and water.
4

Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
5

Stir frequently to be sure it doesn't burn.
6

Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
7

Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
8

Serve with fresh grated parmesan cheese.