PASTA: Red Hot Chickpeas w/Rigatoni

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* Exported from MasterCook II *

 

Red Hot Chickpeas with Rigatoni

 

Recipe By : Monday to Friday Pasta/Michele Urvater

Serving Size : 4 Preparation Time :0:25

Categories : Beans Italian

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

4 cloves garlic

4 jalapeno peppers, preferably fresh

1 pound rigatoni, ziti or mezzani

1/2 cup extra virgin olive oil

2 cans (14 1/2 oz each ) crushed tomatoes

2 cans (16 oz each) chickpeas -- drained

1 teaspoon dried oregano

 

1. Bring a large pot of salted water to a boil for the pasta.

 

2. While the water is heating, peel and mince the garlic. Stem, seed,

and mince the jalapeno peppers.

 

3. Add the pasta to the boiling water and cook until it is tender but

still firm to the bite, about 10 minutes.

 

4. Meanwhile, heat the oil in a large skillet over medium heat. Add

the garlic and jalapenos, and saute for a few seconds, until you can

smell the garlic aroma. Stir in the crushed tomatoes and cook until

somewhat thickened, about 1 minute. Add the chickpeas and oregano and

simmer, uncovered, until the pasta is done.

 

5. Drain the pasta and return it to the pot, off the heat. Add the

chickpeas and sauce, a toss until thoroughly combined. Season to

taste with salt, and serve immediately.

 

Variations: With just a simple shift in proportions, you can create

slightly different dishes. If you want more of a pasta taste, then

reduce the chickpeas to 1 cup. Or conversely, if you want a richer

chickpea flavor, follow the recipe but serve it with only half the

amount of pasta.

 

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NOTES : On nights when you are even more harried than usual, think of

this recipe. It is amazingly delicious, especially given how little

work is involved.

 

Serve a side dish of stir-fried mushroojms and bell peppers, or

follow this with steamed broccoli or cauliflower dressed with a

vinaigrette.