Chickpea Spaghetti with Tomato & Basil Sauce
Chickpea Spaghetti with Tomato & Basil Sauce
25 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- No Meat
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
A SIMPLE HOMEMADE PASTA SAUCE IDEAL FOR WEEKNIGHT MEALS.
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti |
| 4 | Tablespoons extra virgin olive oil, divided |
| 1 | Clove garlic, sliced thin |
| 1 | 20-oz can Italian “San Marzano” tomatoes |
| 6 | Small basil leaves |
| ¼ | Cup Parmigiano-Reggiano cheese, grated (optional) |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil, cook pasta according to package directions.
Step 2
Meanwhile, in a skillet sauté garlic with half the olive oil. When garlic starts to turn light yellow add tomatoes, salt and pepper; simmer for 15 minutes, crushing the tomatoes and stirring occasionally. If needed add some of the pasta cooking water.
Step 3
Drain pasta, toss with tomato sauce for one minute over high heat.
Step 4
Finish with remaining olive oil, basil and cheese (optional).