| | Tomato Sauce with Chickpeas 3 tablespoons of fruity olive oil
2 large garlic cloves, finely chopped
1/4 teaspoon of crushed red pepper to taste
1 pound of fresh, ripe tomatoes, seeded and coarsely diced
1 can (19 ounces) of chickpeas (garbanzos) rinsed and well drained
1/2 teaspoon of dried oregano
1/2 teaspoon of salt to taste or Freshly ground black pepper
1/4 cup of freshly grated Pecorino Romano Cheese, plus extra for serving
1/4 cup of fresh flat leaf parsley, coarsely chopped
1/4 cup of fresh basil leaves, coarsely chopped |
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Combine the olive oil, garlic, crushed red pepper, tomatoes, chickpeas, oregano, salt, pepper, and Romano cheese in pasta serving. Set aside to warm to room temperature or preferably, place the bowl over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove the bowl and set aside. For pasta: Cook pasta in a large pot of boiling salt water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and basil and toss. Serve at once with extra Romano Cheese. Serves 2 to 4 Italian Cookbooks |
