Total Time: 40 minutes
Maccheroni with chickpeas is a nourishing satisfying pasta dish with rich diverse ingredients.
Ingredients for 4 people:
- 3/4 pound maccheroni (tubular pasta)
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 clove of garlic chopped
- 3 ounces bacon cut in small cubes
- 4 ounces white wine
- 4 San Marzano tomatoes chopped
- 1 tablespoon parsley chopped
- 10 basil leaves torn by hand
- 1 pound chickpeas cooked
- salt and pepper
In a large pan on low heat warm up oil. Add onion and cook until soft, about 10 minutes, then stir in garlic and a few seconds later add bacon. Cook 2 minute or so, then raise heat a bit and pour wine.
Let flavor and evaporate, then add tomatoes with basil and parsley. Add some water if necessary and cook at low heat for 10 minutes. Add chickpeas and cook 2 more minutes, adding some more water if needed.
At medium heat, toss pasta cooked and drained into sauce and let flavor mixing well. No cheese. Turn off heat and serve at once.
Note: use tubular pasta like penne, rigatoni, or maccheroncini, thinner and longer type. It’s wise to put garlic after the onion, as it may burn. You could use crumbled sausage in place of bacon or skip for a vegetarian dish. No cheese with this dish.
Keep in mind to drain pasta a little prior to al dente, as it’ll keep cooking when mixing with sauce.
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