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Chickpea and Tomato Penne Pasta




Source of Recipe


Rachael Ray
Chickpea and Tomato Penne


1 pound penne pasta or whole wheat penne
Salt
3 tablespoons EVOO � Extra Virgin Olive Oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped or grated
1 sprig rosemary, finely chopped
1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
Black pepper
1 can, 14- to 18-ounce, chickpeas, rinsed and drained
2 tablespoons tomato paste
1 cup chicken stock
1 can, 28-ounce, Italian crushed tomatoes or tomato puree
1/4 cup flat-leaf parsley, a handful, chopped
Grated Pecorino Romano cheese, to pass at table





Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.

Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or pur�ed tomatoes. Adjust salt and pepper to your taste.

Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.