Description
Serves 6 meal size dishes.
Ingredients
Scale
- 4 Tbsp Extra Virgin Olive oil
- 2 small onions, finely chopped
- 2 cloves garlic, minced
- 2 medium stalks celery with leaves, finely chopped
- 1 Tbsp parsley finely, chopped
- 1 tsp oregano dried
- 1 28 oz can chickpeas
- 1 pint cherry tomatoes, cut in halves
- Salt + black pepper, to taste
- 1 package (454g) Barilla Ditali pasta
- ½ cup Pecorino Romano cheese, grated
Instructions
- Put a large pot of salted water to boil.
- Heat oil in a large skillet to medium high heat and add onions, garlic, celery, chopped tomatoes, parsley, and oregano, and cook until the onions and celery have softened (about 6 minutes).
- Add the chick peas (with their liquid) and bring the mixture to a boil. Let it simmer for about 8-10 minutes, until there is very little liquid left. Taste for seasoning and add salt and pepper, if needed.
- In the meantime, cook the pasta according to package directions.
- Drain the pasta and add it to the large skillet with the chickpea mixture. Combine the pasta and chickpea mixture together and sprinkle with the Pecorino Romano cheese. Serve immediately.
- Cook Time: 30 mins