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Serves 4
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
Directions
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.

Serves 4

  • 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

Directions

  1. 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.
  2. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
  3. Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Filed under dinner vegetarian chick peas