Author Notes
This dish was a go-to meal when college roomies and I would gather for an impromptu meal. Add wine and a loaf of fresh baked bread....Heaven! —Tcakes
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Ingredients
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1 pound
Pasta
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15 ounces
can of chickpeas, drained and washed
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15 ounces
can of dark kidney beans, drained and washed
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12 ounces
can of pitted small black olives, drained
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1-1/2 cups
onions, peeled and sliced in 1/4" wedges
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1/8 cup
EVOO, divided
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1/4 cup
Dry white wine
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1/4 teaspoon
Red pepper flakes
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2 tablespoons
dried parsley
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1 teaspoon
oregano
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1 teaspoon
sea salt
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1/8 cup
fresh parmesan cheese, grated + use vegan cheese if desired
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6 pieces
garlic clove, peeled and minced
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1/2 cup
Reserved pasta liquid
Directions
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Peel and slice the onion. Peel and mince garlic. Combine in bowl and set aside.
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Open and drain all cans of beans and wash. Open olive can and wash.
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Saute over med. heat in a 12" pan the onions and garlic with 1/2 of the EVOO (2-3 min.) Add spices. stir and cook (1-2 min)
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Add beans and olives, stir well. Add wine and pasta water. Simmer over low heat for 15 min. with lid.
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Add pasta to pan, toss gently until combined. Let simmer for 5 more min. Drizzle with the remaining EVOO and dust with grated cheese.
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