Tuesday, September 1, 2009

Quick Post About Pasta

I can't remember if I've ever posted a pasta recipe, with the exception of one the first recipes I ever put on this blog. That is strange, considering how cheap pasta is and how much of it I eat (apparently in secret). More often I write about beans. The following recipe contains both beans and pasta, and produces an easy and filling dinner that segues easily into a cold or room temperature lunch the next day. The mix of flavors here is not particularly original, but there's a reason we continue to combine garlic, tomatoes, and basil: they're delicious together!

Recipe: Pasta with Chickpeas and Tomatoes
Makes 4 servings.

1 C dried chickpeas, soaked overnight; or 1 can chickpeas, rinsed and drained
1/2 lb. farfalle (bowtie pasta); may also use penne or rigatoni or some other pasta of similar size
1 T olive oil
2 medium tomatoes, coarsely chopped
1 t hot or smoked paprika (if you don't have hot paprika, mix 1 t regular paprika and a pinch of cayenne)
1/4 C loosely packed fresh basil, chopped
2 T chopped fresh parsley
1/4 C aioli; if you don't feel like making it, or if you are vegan, use about a tablespoon of minced garlic (the dish will not be as creamy, but you could add a splash of half and half or cream at the end if you want); however, I strongly recommend making aioli if you have time, as it has many uses and tastes heavenly!
salt and pepper to your taste

If using dried chickpeas, boil them in a large pot in the water you used to soak them (why waste?) for an hour or so, or until soft. Drain and set aside, rinse pot, and fill with 2 quarts of water to boil the pasta. Place on burner and set heat to high.

Once water is boiling, add a hearty sprinkling of salt and the pasta. Boil till al dente, about 10 minutes, and drain, reserving a tablespoon or so of pasta water. Add beans to pasta and reserved water.

Meanwhile, heat the olive oil in a small or medium frying pan over medium heat. If using raw garlic (not aioli), add it now and cook for two minutes. Add the tomatoes and paprika and cook for two more minutes (tomatoes should not be cooked, just heated). Remove from heat and add the herbs and aioli. Stir tomato-aioli mixture into pasta-beans, season with salt and pepper to your taste, and serve.

1 comment:

Sarah said...

This came to my house in leftover form and was super yummy! Everybody make some and bring me the leftovers. :)