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
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 4
- Difficulty Level Easy
Ingredients
- 3 cups of soaked, drained, boiled hard, cooked garbanzo beans (save liquid)
- 4-5 cups of the broth from the cooked garbanzo beans
- 2 Tbsp olive oil
- 1 crushed clove of garlic
- 1 sprig of rosemary, chopped
- 1 14 oz. can of chopped tomatoes, or about the same amount of chopped fresh tomatoes
- 8 oz. of short pasta (I used farfalline)
Instructions
- 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
- Servings : 4
- Ready in : 60 Minutes
- Course : Dinner, Lunch, Main Dish, Sides
- Recipe Type : Sunday Dinner, Vegan, Vegetarian
- Ingredient : Chickpeas, Pasta
About Chef
Stephen O'Donnell
Stephen O’Donnell is a passionate, recipe-following home cook who is just starting to get comfortable changing up recipes and making things up as he goes along. Stephen grew ...
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