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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Macaroni and Chickpeas Recipe

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This recipe for Macaroni and Chickpeas is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. pasta (shells or penne)
4 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
¼ 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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