Small pasta shells mixed with chickpeas, garlic, olive oil, and cherry tomatoes.
ABy abysinia
Servings
4
12 oz small pasta shells
1.5 cup canned chickpeas (drained and rinsed)
2 cup cherry tomatoes
4 clove garlic
0.25 cup olive oil
1 tsp salt
0.5 tsp black pepper
Calories
379 kcal
Protein
13g
Carbs
34g
Fat
22g
Fiber
5g
Sugar
4g
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Cook Pasta
1. Bring a large pot of salted water to a boil and add the small pasta shells. Cook until just al dente according to package directions.
12 oz small pasta shells,
1 tsp salt
2. Reserve a cup of the starchy cooking water, then drain the pasta and set aside.
Make Sauce
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring often, until fragrant but not browned, about 1 minute.
4 clove garlic,
0.2 cup olive oil
4. Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they begin to blister and release their juices, 5 to 7 minutes.
2 cup cherry tomatoes
5. Stir in the chickpeas, salt, and black pepper, and cook until the chickpeas are warmed through and coated in the tomato-garlic oil, about 3 minutes.
1.5 cup canned chickpeas (drained and rinsed),
1 tsp salt,
0.5 tsp black pepper
Finish Pasta
6. Add the drained pasta shells to the skillet and toss well with the chickpea tomato mixture. Splash in a little reserved pasta water as needed to create a glossy, lightly saucy coating. Taste and adjust seasoning with additional salt and black pepper if desired, then serve hot.
12 oz small pasta shells,
1.5 cup canned chickpeas (drained and rinsed),
2 cup cherry tomatoes,
0.2 cup olive oil,
1 tsp salt,
0.5 tsp black pepper
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