Pasta with Chickpea-Tomato Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red-pepper flakes
- Fresh black pepper, to taste
- 3 cups cooked chickpeas
- Coarse salt
- 1 (28-ounce) can crushed tomatoes
- 1 1/2 cups reduced-sodium chicken broth
- 1 sprig fresh basil, plus torn leaves for garnish
- 12 ounces medium pasta shells
- Grated Parmesan, for serving
- Produce
- Basil, fresh (1 sprig)
- Chickpeas, cooked (3 cups)
- Garlic (2 cloves)
- Tomatoes (1 (28-ounce) can)
- Canned Goods
- Chicken broth, reduced-sodium (1 1/2 cups)
- Cooking & Baking
- Black pepper, Fresh (1)
- Olive oil (1 tablespoon)
- Red-pepper flakes (1/4 teaspoon)
- Salt, Coarse (1)
- Pasta & Grains
- Pasta shells, medium (12 ounces)
- Dairy
- Parmesan, Grated (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 13, 2011 (1 year ago).
18 people saved this recipe.
