Spaghetti With Chickpeas And Parmesan
serves 2-4
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1/2 pound linguine
4 tablespoons olive oil
1 15-ounce can chickpeas, rinsed and drained
1/4 teaspoon red pepper flakes
1/2 cup freshly grated parmesan
prep: 5 minutes
total: 30 minutes
large pot
large sauté pan
tongs
1. Fill half a large pot with water, add 2 teaspoons salt, and bring it to a boil. Add the linguine and cook until it’s al dente. Drain the pasta, saving 1/3 cup of the pasta water to add to the chickpeas.
2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chickpeas and red pepper flakes and stir. Cook, stirring often, until the chickpeas warm through, 4-6 minutes. Add 1/3 cup or so of the pasta water and simmer until almost all the water evaporates.
3. Toss the drained pasta to coat with the chickpeas until they’re combined. Stir in the parmesan. Take the pan off the heat, drizzle with more olive oil, and add more salt and red pepper flakes to taste.
2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chickpeas and red pepper flakes and stir. Cook, stirring often, until the chickpeas warm through, 4-6 minutes. Add 1/3 cup or so of the pasta water and simmer until almost all the water evaporates.
3. Toss the drained pasta to coat with the chickpeas until they’re combined. Stir in the parmesan. Take the pan off the heat, drizzle with more olive oil, and add more salt and red pepper flakes to taste.
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