Pasta with Chick-Peas, Tomatoes and Herbs

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Be the first to add a photo of this recipe!

Ingredients

2	cups	pasta, penne
1	tablespoon	olive oil
1	large	garlic clove	minced
19	ounces	tomatoes	canned, chopped
1	teaspoon	basil
1	teaspoon	oregano
19	ounces	chickpeas (garbanzo beans)	drained and rinsed
1/4	cup	basil	chopped fresh
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated

Directions

1. In large pot of boiling water, cook pasta until tender but firm, 7 to 10 minutes; drain and transfer to large bowl.

2. Meanwhile, in saucepan, heat oil over medium heat; cook garlic for 30 seconds.

Add tomatoes, dried basil, oregano and chick-peas; simmer for 5 minutes.

3. Add fresh basil; simmer for 5 minutes.

Pour over hot pasta and toss to mix.

Sprinkle cheese over each serving.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Bacalao a la Viscaina

I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.