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Cook time
11 minutes
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Serves
2
Author Notes
"I am madly writing the new book and have no time for cooking or anything. This is my go-to pasta dish when the cupboard is bare and my husband is hungry/complaining." —Vicky Bennison —Food52
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Ingredients
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200 grams
good-quality pasta (I am fond of fusilli lungi, but most shapes will do—penne, orecchiette that kind of thing)
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Olive oil
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1
garlic clove, minced
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1
(400g) tin chickpeas, drained
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1 tablespoon
minced fresh rosemary
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1
"knife tip" of cayenne pepper
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Grated Parmigiano, to serve
Directions
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Chuck the pasta into boiling salted water and cook according to package instructions.
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Meanwhile, pour a puddle of olive oil into a frying pan and soften the garlic. You don’t want it to color, but you do want it to cook.
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Drain the tin of chickpeas and add them to the frying pan, giving a good stir and smooshing them with the back of your spoon so around half of them get crushed.
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Stir in the rosemary and cayenne. Add a ladleful of starchy pasta cooking water and let it bubble for a minute or so. Drain the pasta and add to the chickpeas. Plate up and scatter over some cheese.
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