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Garbanzo Bean & Sea Shell Pasta

What you need: 

1 medium sized onion
2 cloves garlic
5 handfuls medium shell pasta
1 14 ounce can peeled diced tomatoes (or 1 14 ounce can of crushed tomatoes)
2 tablespoons tomato paste
1 14 ounce can garbanzo beans (drained and rinsed)
1/4 cup extra virgin olive oil
handful of Italian parsley (aka flat leaf parsley)
2 teaspoons dried Italian seasoning (or make a mix of your own)

What you do: 

Boil water for the Pasta; cook as directed or until done. (8-10 minutes for me) Strain and keep warm.
Meanwhile, dice the onion and Garlic. Put 2-3 tablespoon olive oil in a medium sized sauce pan on medium heat and warm it (the oil) up a little bit and then add the onion and garlic. Saute for about 5 minutes. Be sure that the garlic doesn't burn, as it will become bitter.
Once the onion and garlic becomes fragrant, add the diced/crushed tomatoes, tomato paste, and garbanzo beans. Stir until all mixed together.
Stir in the Italian seasoning and some salt and pepper to taste. Allow to simmer for about 10-15 minutes, (until thickened a little bit).
Add the pasta to the sauce (or the sauce to the pasta, whichever way works for you) and stir until the sauce is evenly distributed about the pasta.
Serve and enjoy!

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

Pretty much tastes exactly as it would appear.

I used semilla di meloni instead of conchiglioni, and added some broccoli.

Very easy.

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