Pasta Ceci e Aglio

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Tomatoes, chickpeas and pasta come together in this cozy, rustic one-pot meal with plenty of garlicky flavour.

Ingredients

  • 1 tbsp Aglio Napoletano
  • 1 32 oz San Marzano Tomatoes, crushed
  • 1 15 oz can chick peas, drained & rinsed
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 white onion, minced
  • 1/2 cup ditalini pasta
  • 1/4 cup parmigiano reggiano
  • 1 tbsp parsley, chopped
  • 1 cup fresh arugula
  • 1/2 tsp Fiery Sea Salt

Directions

  1. Preheat medium sized pot on medium heat with oil
  2. Add onion, then garlic. Saute for 5 minutes.
  3. Add tomatoes, chickpeas, Fiery Sea Salt & Aglio Napoletano
  4. Increase heat to high to bring to boil, then add ditalini and lower heat to medium, stir in arugula
  5. Let sit for 15 minutes then serve with freshly grated parmigiano reggiano & parsley