Penne with Chickpeas Rosemary Recipe

Penne With Chickpeas Rosemary Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried
• 1 (28-ounce) can diced tomatoes, drained
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• salt and freshly ground black pepper
• 1 pound rotini

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the garlic and rosemary and cook until fragrant, about 1 minute
3. Stir in the tomatoes, chickpeas and salt and pepper to taste
4. Cook, stirring occasionally, for 15 minutes to allow the flavors to blend
5. Keep warm over very low heat
6. In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes
7. Drain well and transfer to a large serving bowl
8. Add the sauce and toss gently to combine
9. Serve immediately

Full List of Pasta Recipes
Full List of Chickpea Recipes