Ingredients
– 4 tablespoons extra-virgin olive oil, plus more for drizzling
– 5 cloves garlic, peeled and minced
– ¼ teaspoon crushed red pepper flakes, plus more for serving
– ¼ cup tomato paste
– 2 teaspoons kosher salt, or to taste
– 3 cups water, chickpea broth, or low-sodium broth
– 1 15-ounce can chickpeas, drained and rinsed
– 6 ounces uncooked pasta (such as tiny shells, broken pasta, or wide tubular pasta)
– Fresh herbs such as basil or parsley for garnish (optional)
– Parmesan cheese for serving (optional)
Instructions
1-Heat 4 tablespoons of extra-virgin olive oil in a large pot over medium heat.
2-Add 5 cloves of peeled and minced garlic and ¼ teaspoon of crushed red pepper flakes, cooking until the garlic turns golden and fragrant.
3-Stir in ¼ cup of tomato paste and 2 teaspoons of kosher salt, frying for about 1 minute to deepen the flavors.
4-Pour in 3 cups of water, chickpea broth, or low-sodium broth, and bring to a boil while scraping any browned bits from the pot.
5-Add 1 15-ounce can of drained and rinsed chickpeas and 6 ounces of uncooked pasta, then reduce to a simmer.
6-Cook until the pasta is al dente and most of the liquid is absorbed, about 15 minutes. Adjust seasoning as needed and add more liquid if the mixture is too thick.
7-Stir in fresh herbs such as basil or parsley for garnish, and add Parmesan cheese if desired.
8-Serve warm, with extra crushed red pepper flakes and a drizzle of extra-virgin olive oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍅 Use high-quality tomato paste for richer flavor.
🌶️ Adjust crushed red pepper flakes according to your preferred spice level.
🥄 Reserve chickpea liquid to enhance sauce thickness and flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 bowl