Pasta e Ceci – Italian Pasta & Chickpeas
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 549 kcal
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 Tbsp. finely minced fresh rosemary
- 1 28 oz. can whole peeled plum tomatoes with juices
- ¾ cup dry red wine
- 2 Tbsp. tomato paste
- 1 tsp. salt
- 1 15 oz. can chickpeas, rinsed and drained
- 1 lb. orecchiette pasta
- Freshly ground black pepper to taste
Instructions
-
In large pot of well-salted water, prepare pasta according to package directions. Reserve approximately ½ cup cooking water before draining.
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In large skillet over medium heat with olive oil, add onion, garlic and rosemary and sauté for 5 minutes, or until onions are translucent. Add tomatoes (breaking up with wooden spoon), wine, tomato paste and salt. Stir to combine and raise heat to bring to simmer. Let simmer for 15 minutes, stirring occasionally.
-
Add chickpeas, mashing approximately half with potato masher. Let simmer an additional 10 minutes.
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Add pasta to sauce skillet. Gently stir in ¼-½ cup reserved pasta cooking water and freshly ground black pepper to taste. Serve immediately.
Recipe Notes
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Nutrition Facts
Pasta e Ceci – Italian Pasta & Chickpeas
Amount Per Serving
Calories 549
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 546mg23%
Potassium 403mg12%
Carbohydrates 91g30%
Fiber 5g20%
Sugar 5g6%
Protein 16g32%
Vitamin A 222IU4%
Vitamin C 5mg6%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.