Chickpea mezze penne with chopped tomatoes
Preparation
30 min
Difficulty
Easy
Servings
4
Preparation
1. Cook the chickpea penne in a large pot of boiling salted water according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the chopped tomatoes. Season with oregano, basil, salt, pepper, and, if desired, red pepper flakes. Let simmer for 10 to 15 minutes to slightly thicken the sauce.
4. Stir in the chickpeas and mix well. Cook for a few more minutes to warm the chickpeas.
5. Add the chickpea penne to the skillet and toss to coat them well with the sauce.
6. Serve hot, garnished with grated cheese and fresh basil leaves, if desired.
Ingredients
- 250g of chickpea mezze penne
- 2 tablespoons of extra virgin olive oil
- 3 garlic cloves, minced
- 1 can (400g) of chopped tomatoes
- 1 can (400g) of chickpeas, rinsed and drained
- 1 tsp of dried oregano
- 1 tsp of dried basil
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Grated cheese (parmesan, pecorino) for garnish (optional)
- Fresh basil leaves for decoration
