Pasta con Ceci (Chick Peas, Sauce version)
I love keeping cooked beans in the freezer. I keep them measured out in 2 and 4 cup bags ready to go at any time. Use them for soups or a Pasta sauce, or just alone as a side dish. They are so versatile and so good for you. Why don't we eat them more often?
2 cups cooked chickpeas
2 cloves of garlic chopped into small pieces
3 tablespoons olive oil
2 cups chopped tomatoes and their juice (You can dice them or put them in the blender first)
1/2 cup white wine
12oz of Rigatoni or tube Pasta shape that is wide enough so the sauce will get inside the pasta.
2 teaspoons of salt.
Optional/ basil/ parsley/rosemary/ whichever you prefer.
Heat your olive oil in a large enough pan to accommodate your ingredients at the end. Add your garlic until fragrant. Add your chickpeas and saute. With the back of your spoon, smash a few of your chickpeas. Keep mixing for about 5 minutes until your chickpeas are heated through. Add your tomatoes, wine, 2 teaspoons of salt and bring to a simmer. Set your lid ajar and let your sauce cook for about 15-20 minutes. Your sauce is done when a ring forms around your sauce in your skillet. Set your sauce aside to cool. Cook your pasta and drain. Toss in the skillet and serve. You don't need anything else. It's very filling and satisfying all by itself. Buon Appetito.