Parmesan Chickpea Rigatoni with Garlic Tomato Sauce
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The AI-generated recipe photo may be missing for a couple of reasons.
Read more about this in the FAQCategory: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 12 oz rigatoni
- 3 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 can tomato, diced
- 1 can canned chickpeas, drained and rinsed
- 1 cup parmesan, grated
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 cup water
Directions
Cook the rigatoni in a large pot of boiling salted water on the stove until al dente, about 10 minutes. Drain and set aside.
In a large skillet over medium heat, heat the cooking oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the diced tomato and water to the skillet. Stir and let it simmer uncovered for about 10 minutes until the sauce slightly thickens.
Add the drained chickpeas, salt, and pepper to the skillet. Stir to combine and let simmer for another 5 minutes.
Add the cooked rigatoni to the skillet. Toss everything together until the pasta is well coated with the sauce.
Sprinkle the grated parmesan over the pasta and gently stir until the cheese is melted and evenly distributed.
Serve the Parmesan Chickpea Rigatoni with Garlic Tomato Sauce hot.
Ingredients
- 12 oz rigatoni
- 3 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 can tomato, diced
- 1 can canned chickpeas, drained and rinsed
- 1 cup parmesan, grated
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 cup water
The AI-generated recipe photo may be missing for a couple of reasons.
Read more about this in the FAQCategory: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Cook the rigatoni in a large pot of boiling salted water on the stove until al dente, about 10 minutes. Drain and set aside.
In a large skillet over medium heat, heat the cooking oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the diced tomato and water to the skillet. Stir and let it simmer uncovered for about 10 minutes until the sauce slightly thickens.
Add the drained chickpeas, salt, and pepper to the skillet. Stir to combine and let simmer for another 5 minutes.
Add the cooked rigatoni to the skillet. Toss everything together until the pasta is well coated with the sauce.
Sprinkle the grated parmesan over the pasta and gently stir until the cheese is melted and evenly distributed.
Serve the Parmesan Chickpea Rigatoni with Garlic Tomato Sauce hot.
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