TAGLIATELLE IN TOMATO SAUCE WITH CHICKPEAS, AND BASIL
PASTA AND BEANS
In the Greek kitchen, we cook up a few very old recipes that marry pasta with beans or legumes. Lentils and small pasta are still enjoyed in the Dodecanese islands and in Cyprus, for example. But for sure, the Italians take the prize on so many great recipes for pasta e fagioli (pasta and beans). This is inspired by that classic Italian recipe, and while it may be a bit of a carb fest, it’s also very nutritious and a great way to get kids to eat their beans because the combination of beans and pasta is ultimate comfort food.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
40 min
Ingredients
- 1 onion minced
- 2 garlic cloves minced
- 1/4 tsp red-pepper flakes
- 1 1/2 cups cooked chickpeas
- Seasalt and freshly ground pepper
- 1 28- ounce can of crushed tomatoes
- 1 quart / liter of vegetable stock
- 1 small bunch fresh basil leaves for garnish
- 1 pound / 12 kilo tagliatelle
- Salt to taste
- Kefalotyri or Grated Parmesan for serving
Instructions
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In a wide pot, warm oil over medium heat. Add onion and garlic, and cook until fragrant, soft and translucent, about 8 minutes, stirring occasionally. Add the chickpeas, season with salt, and cook for 5 minutes. Add the tomatoes and stock, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced by about a third, 20 minutes or so. Add basil, and cook for2 to 3 more minutes.
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While sauce is simmering, cook pasta in a large pot of boiling salted water until al dente; drain pasta, reserving a cup of its cooking liquid, and transfer to the wide pot with the sauce. Toss, adding a little of the pasta water if necessary to keep the mixture moist. Serve with red pepper flakes and Kefalotyri or Parmesan, and garnish with basil.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
