This dish was a family favorite, and I really loved the way my Mom made this dish. On a cold night this dish would be wonderful to have after a long day,served hot and eaten with a slice of Italian bread on the side.
2 Tablespoons of extra virgin Olive oil
2 small cloves of garlic minced
1/2 teaspoon of black pepper (you can use red pepper flakes as well)
2 cups of cooked chickpeas
1/2 salt (optional)
28 ounce can of crushed red tomatoe
1/2 teaspoon of parsley
12 ounces of medium size pasta shells
Grated Romano or Parmesan cheese
2 Tablespoons of extra virgin Olive oil
2 small cloves of garlic minced
1/2 teaspoon of black pepper (you can use red pepper flakes as well)
2 cups of cooked chickpeas
1/2 salt (optional)
28 ounce can of crushed red tomatoe
1/2 teaspoon of parsley
12 ounces of medium size pasta shells
Grated Romano or Parmesan cheese
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Over medium heat in a medium size pan, heat oil, add the garlic, black pepper and cook, about 25-30 seconds do not brown or burn. Slowly add chickpeas, then season with salt, and cook about 5-7
minutes. Add the entire can of crushed tomatoes bring to slow boil then the lower heat to a simmer and
cook 15-20 minutes until the sauce is reduced but not dry, add parsley and cook 5
minutes more.
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While sauce is cooking, cook the pasta in a medium pot of boiling water until your pasts is al dente; drain the pasta paste well leave your pasta in the pan, add the sauce to the pasta and mix well.
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Sprinkle with more olive oil and then sprinkle the grated cheese over the pasta. Serve hot with a nice loaf of Italian bread.