One Pot Pantry Pasta with Chickpeas

When you can cook a meal in one pot, count me in! I found this recipe from Bon Appetit (BA) and loved the use of pantry staples. Chickpeas stand in as plant-based protein, canned tomatoes add sauciness and of course, pasta is the ultimate comfort food. The original recipe from Bon Appetit does not have a thick sauce, it’s more like a soup or stew (think healthier version of SpaghettiOs). The thickness of the sauce will depend on the type of pasta you use and the amount of water you add. The original recipe called for 6 ounces of tubular-shaped pasta and 4 cups of water. I only had spaghetti so I broke it into smaller pieces. The sauce was a little thin so I made a few adjustments to the recipe. I suggest using a whole wheat pasta (I like Dellalo brand) that cooks in under 10 minutes. I reduced the amount of water, increased the amount of pasta and added a few extra flavoring agents like anchovies and fennel seeds. Serve this pasta with a fresh green salad or some sautéed leafy greens.

 

One Pot Pasta with Chickpeas

Ingredients

2 tablespoons olive oil

1 medium sweet onion, chopped

3 cloves garlic, minced

1/2 teaspoon fennel seeds

1 tablespoon tomato paste

2-3 anchovy fillets or 1 heaping tablespoon anchovy paste

1 can chickpeas, drained

1 sprig of rosemary

1/2 teaspoon salt

1 can (28 ounces ) diced tomatoes

2 cups water

12 ounces whole wheat pasta that cooks in less than 10 minutes

1/3 cup grated Parmesan cheese (plus more for serving)

1/3 cup chopped basil and parsley (plus more for garnish)

freshly ground pepper and salt to taste

Directions

  1. Add oil to a large pot. Over medium heat, add the onion. Saute until the onion has softened, about 3-4 minutes. Add garlic, fennel seeds, tomato paste, anchovies. Stir and cook for about 2 minutes.
  2. Stir in the chickpeas. Using the back of a spoon or potato masher, mash about half of the chickpeas, keeping some whole. Add the rosemary sprigs and salt. Cook for about 3-4 minutes, stirring occasionally.
  3. Pour tomatoes and water into the pot with chickpeas. Bring to a boil. Add the pasta.
  4. Cook pasta until al dente, less than 10 minutes. You want the pasta to be undercooked because it will continue to absorb the liquid after cooking and get softer. Stir occasionally to prevent pasta from sticking to the bottom of the pot. If mixture is getting too thick, add 1/2 cup water. Remove rosemary sprig (most of the leaves will have fallen off). Stir in Parmesan cheese, chopped herbs, and salt and pepper to taste.
  5. Serve with an extra sprinkle of Parmesan cheese and chopped herbs.

Recipe adapted from Bon Appetit

judymatusky.com

4 Comments Add yours

  1. pilateslogic says:

    Hi Judy!

    I can’t wait to make this recipe tonight! Truly a pantry staples recipe- I have it all!!

    Hope you’re well!

    Lexi Burchmore

    Sent from my iPhone

    >

    Like

    1. Judy Matusky says:

      Thank you! The trick is using the right amount of water. I used less than the original recipe (reduced it by 1 cup), increased the tomatoes (using the full can) and increased the amount of rigatoni to 1/2 box (8 ounces). I liked the end result which was a thicker sauce. I hope you enjoy it!

      Like

  2. Marie Landis says:

    Thank you for this! My Italian grandmother made this a lot and it brought back wonderful memories. At times, she also added cauliflower.

    It’s on my list for the week.

    Sent using the mail.com mail app

    Like

    1. Judy Matusky says:

      Thank you for your thoughtful comment! I love the idea of adding cauliflower!

      Like

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