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Macaroni and Chickpeas Recipe

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This recipe for Macaroni and Chickpeas, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
lb. pasta (shells or penne)
4 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
tsp crushed red pepper flakes
1 tbsp fresh rosemary, chopped
3 tbsp fresh flat leaf parsley, chopped
19 oz. can chickpeas, drained and rinsed
additional extra virgin olive oil
salt and pepper to taste
locatelli cheese, if desired

Directions:
Directions:
Cook pasta in boiling water to al dente. While pasta is cooking, heat oil in skillet. Add garlic, pepper flakes and rosemary and cook over medium-high heat until fragrant (1 to 2 minutes). Add chickpeas and cook until sizzling hot (about 5 minutes). Drain pasta, reserving about 1 cup pasta water. Add pasta with parsley to the hot sauce. Toss well to coat adding 1 tbsp additional olive oil, salt, pepper to taste. Add reserved pasta water to make desired consistency. Serve immediately with grated locatelli (romano) cheese, if desired.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Use a high quality pasta.

 

 

 

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