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
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- 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 ...
Read more about this chef..Related Recipes
Foods of Crete Cookbook
"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of."
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