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Categories:
olive oil garlic red pepper chickpeas salt tomatoes chicken broth fresh basil whole wheat pasta shells Parmesan cheese
Viewed: 1 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 14 teaspoon red pepper flakes
- 3 (16 ounce) cans chickpeas, drained and rinsed
- coarse salt
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can chicken broth
- 1 sprig fresh basil, plus more for garnish
- 12 ounces whole wheat pasta shells
- grated parmesan cheese (to garnish)
Method
- In medium sauce3pan, heat oil over medium.
- Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add chickpeas, season with salt, and cook 5 minutes.
- Add tomatoes and broth and bring to boil.
- Reduce to simmer and cook until reduced slightly, 30 minutes.
- Add basil and cook 5 minutes more.
- Remove basil.
- While sauce is cooking, cook pasta according to directions.
- Drain and return to pot.
- Add sauce to pasta and toss.
- Serve with Parmesan and garnish with torn basil.
