Pasta with Chickpeas
Salt and pepper, to taste
1 pound rigatoni
2 tablespoons olive oil
1 large sweet onion, coarsely chopped
1 clove garlic, chopped
1 can (16 ounces) chickpeas
1 cup fresh basil leaves
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring often, for 8 minutes or until the pasta is tender but still has some bite.
2. Meanwhile, in a skillet large enough to hold all the pasta, heat the oil over medium heat. Add the onion and salt. Cook, stirring often, for 10 minutes or until softened. Add the garlic and a pinch of salt. Cook, stirring, for 1 minute more.
3. Add the chickpeas and the juices in the can with the basil leaves.
4. Drain the rigatoni and without rinsing it, tip it into the skillet. Stir gently but thoroughly. Add pepper. Taste for seasoning and add more salt, if you like.
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