Pasta with Chickpeas is Better than Meat Sauce Pasta when Cooked this Way
Ingredients:
- 8 oz pasta (penne, fusilli, or your preferred type)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh basil or parsley, chopped (for garnish)
Cooking Steps:
Step 1: Cook the pasta according to package instructions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add finely chopped onions and cook until softened.
Step 3: Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
Step 4: Stir in drained and rinsed chickpeas, diced tomatoes (with their juice), dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well.
Step 5: Simmer the mixture for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 6: If the sauce becomes too thick, you can add a bit of water to achieve your desired consistency.
Step 7: Add the cooked pasta to the skillet, tossing to coat the pasta in the chickpea and tomato sauce.
Step 8: Serve the Pasta with Chickpeas hot, garnished with grated Parmesan cheese and chopped fresh basil or parsley.
Experience the delightful combination of pasta and chickpeas, proving that a vegetarian dish can be just as satisfying and flavorful as its meaty counterpart.
How to cook Pasta with Chickpeas is Better than Meat Sauce Pasta when Cooked this Way:
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