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Pasta with Chickpea - Tomato Sauce
Pasta with Chickpea - Tomato Sauce

Pasta with Chickpea - Tomato Sauce

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated parmesan, for serving
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Let's Make It
1
1. In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
2
2. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
3
3. Add sauce to pasta, and toss. Serve with parmesan, and garnish with torn basil.
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