Pasta with Tomato Sauce & Chickpeas
Ingredients:
(Serves 2 to 4)
1) 3 tablespoons fruity olive oil
2) 2 large garlic cloves, finely chopped
3) 1/4 teaspoon crushed red pepper, or to taste
4) 1 lb. fresh, ripe tomatoes, seeded & coarsely diced
5) 1 can (19 ounces) chickpeas, rinsed and well drained
6) 1/2 teaspoon dried oregano
7) 1/2 teaspoon salt, or to taste
8) Freshly ground black pepper
9) 1/4 cup freshly grated Pecorino
10) Romano cheese, plus extra for serving
11) 1/4 cup fresh flat-leaf parsley, coarsely chopped
12) 1/4 cup fresh basil leaves, coarsely chopped
Preparation:
1) Combine olive oil, garlic, crushed red pepper, tomatoes, chickpeas,
oregano, salt, pepper, and Romano cheese in pasta serving bowl.
2) Set aside to warm to room temperature or, preferably, place the
bowl (be sure it’s heatproof) over the pasta pot to warm the
ingredients while heating the water.
3) Once the water comes to a boil, remove bowl and set aside.
4) Cook pasta in large pot of boiling salted water until al dente.
5) Drain pasta well and immediately add to sauce in bowl.
6) Sprinkle with parsley and basil. Toss.
7) Serve at once with extra Romano cheese.