Spicy Italian Chickpea Tomato Basil Penne .Sweeten your dinner with the easiest penne recipe.
Spicy crispy chickpeas, tomato basil penne pasta and burrata. All were prepared in about thirty minutes and prepared using cellar fibers. I mean, what could have been better than that (the best Ina Garten voice was said in my voice)?
It’s not my secret around here, no love, my carbohydrates and pasta must be one of my favorites. Who else is with me on this?
As I was writing this article, it is currently throwing snow out of my window and it has been all day long. It’s cold, winters, and all I can think of is that I don’t have a bowl to make this pasta. Oh, I wish I had left it a little bit, because it would be much easier to write this article. Instead, I only have these photographs, which remind me of how good this pasta is.
- 1 can (14 ounces) chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon onion powder
- kosher salt and pepper
- 2 cans (28 ounce) san marzano tomatoes
- 1/2 cup basil pesto, homemade or store bought
- 1 pound penne
- 8 ounces burrata cheese, torn
- basil, for serving
- 1. Heat a large pot over medium high heat, add the chickpeas, olive oil, paprika, crushed red pepper flakes, fennel, mustard seeds, onion powder, and a pinch of salt. Toss well to evenly combine. Cook, stirring often until the chickpeas are warmed through and golden crisp, about 5 minutes. Remove the chickpeas from the pot to a plate and set aside.
- To the same pot, add the tomatoes – crushing them by hand as you add them, add the pesto, and a large pinch each of salt and pepper. Bring to a simmer over medium heat, cook stirring occasionally, until the sauce thickens slightly, about 10-15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to packages directions until al dente. Drain and then toss the pasta in the red sauce.
- Divide the pasta among bowls. Top with chickpeas and burrata. Garnish with basil.