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Pasta with Chick-Peas, Tomatoes and Herbs
Ingredients
Directions1. 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
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewBacalao 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. |
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