Linguine With Chickpeas And Tomato Sauce Recipes

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PASTA WITH CHICKPEA-TOMATO SAUCE



Pasta with Chickpea-Tomato Sauce image

Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving

Steps:

  • In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
  • While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
  • Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g

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