1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/2 cup (2 ounces) grated Asiago cheese
2 tablespoons balsamic vinegar
Basil sprigs (optional)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add tomato and garlic, and sauté 2 minutes. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes. Place mixture in a bowl; stir in cheese and vinegar, and garnish with basil, if desired.
Really easy, delicious, and fresh! I loved that the garlic and tomato completely made their own sauce just by cooking them down a bit. I only had parmesan cheese on hand, so I used that instead of Asiago. I used linguine instead of angel hair. I also added an additional garlic clove. Everything else I did as directed. So good. I will make this often!
Also, this recipe, did NOT take more than 30 minutes to make. You just have to chop some tomato, some basil, and mince some garlic. I even grated my own cheese. The cooking time is just the 8 or so minutes to cook the pasta and then the 4 minutes to cook everything else. I love garbanzo beans, and thought it contained the perfect amount.
Loved it, but did make a few changes (sorry). Spaghetti squash (because the garden is in full production) in place of pasta. Used 4 large fresh tomatoes. Added about a 1/4 cup of diced red onion, total of 3 cloves of garlic and a few red pepper flakes . Added 1 lemon zested (not the juice just the zest) and Balsamic in the pan (at the end) after turning off the heat (didn't add the cheese to the mix). Plated the squash, topped it with the tomatoes and beans. Finished it with the cheese mix (Asiago and Pecorino 1:1) and a little more basil and toasted pine nuts for garnish. Yum!
Delicious! I added garlic alone to the oil to start, let it just start to brown, then added the tomatoes. I will definitely try this with red pepper flakes next time. It smells delicious while cooking. Everyone loved it, my teenage sons & husband. I used fresh tomatoes, as it is August, & I have plenty to use. I think this would be a good recipe to teach my oldest, who is in college & will need simple recipes next year. I'm sure it is just as good with canned tomatoes.