I think that tonight I experienced a little taste of heaven in the most simple dish imaginable, Pasta and Garbanzo Beans Alla Toscana. I modified a pasta fagioli recipe that was in the classic Italian cookbook, Il cucchiaio d’argento. I paired this with a loaf of homemade, no-knead wheat bread. I’m amazed how a dish that is so simple can be so delicious!
Pasta and Garbanzo Beans Alla Toscana
- 3 cups soaked, drained, boiled hard, cooked garbanzo beans (save liquid)
- 4-5 cups broth from the cooked garbanzo beans
- 2 tbsp. olive oil
- 1 clove crushed clove of garlic
- 1 sprig rosemary, chopped
- 1 can chopped tomatoes, or about the same amount of chopped fresh tomatoes 14 ounces
- 8 ounces short pasta (I used farfalline)
Puree 1 cup of the garbanzo beans with about 1/4 cup of the broth.
Add the pureed garbanzo beans back to the broth and heat over medium heat until boiling.
Meanwhile, heat the olive oil in a saute pan and add the garlic and rosemary and cook for 1-2 minutes.
Add the tomatoes to the saute pan and cook for 10 more minutes, stirring often.
Add the tomato mixture and beans to the broth and season with salt and pepper.
Add the dried pasta and cook until al dente.
Serve sprinkled with parmeggiano-reggiano cheese
Calories: 490kcalCarbohydrates: 79gProtein: 18g