Rigatoncini With Fresh Tomatoes And Chickpeas
- 9/16 cup spelt Wholemeal, rigatoncini
- 1 tablespoon olive oil
- 5 1/4 ounces canned chickpeas rinsed and drained
- 1 clove garlic minced
- 1 2/3 cups tomatoes Ripe, diced
- 10 olives pitted and chopped
- fresh basil Some
- salt
- freshly ground black pepper
- 2 tablespoons Parmesan grated
- Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes. Drain.
- Heat the olive oil in a large skillet over medium heat. Add chickpeas and garlic, stirring frequently, until the chickpeas are just heated through. Add diced tomatoes, chopped olives, fresh basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 2 serving plates and top with sauce and Parmesan cheese.
wholemeal, olive oil, chickpeas, garlic, tomatoes, olives, fresh basil, salt, freshly ground black pepper, parmesan grated
Taken from www.yummly.com/recipe/Rigatoncini-With-Fresh-Tomatoes-and-Chickpeas-1672306 (may not work)