Chick Pea, Olive Pasta

[Guest guest]

My husband likes this recipe with more olives so I add 4 tbsps total and spinkle

some on top when I'm going to serve.

I use whole wheat penne.

 

Chick Pea, Olive Pasta

 

1/2 pound short pasta, such as fusilli or penne, preferably whole wheat

4 teaspoons extra virgin olive oil

1 cup chopped onion

3 cloves garlic, chopped

1 can chick peas, rinsed and drained

2 tablespoons slivered black olives

3 cups cherry or grape tomatoes, cut in half

1/4 cup chopped fresh basil

salt and freshly ground pepper

1/4 cup freshly grated Parmesan cheese

 

Cook pasta in plenty of boiling water until just tender.

Drain.In the meantime, heat 2 teaspoons oil in a large skillet, over medium

heat; add onions, garlic and saute until soft, about 8 to 10 minutes. Add chick

peas and olives and continue to saute another 5 minutes. Turn heat up to

medium-high; add tomatoes and saute until tomato skins begin to appear wrinkled,

about 5 minutes.

Add drained pasta, basil and remaining olive oil to skillet and toss to coat

with tomato-chick pea mixture.

Season, to taste, with salt and freshly ground pepper and serve with freshly

grated Parmesan cheese. Serves 4.

 

 

 

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