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Chickpea and Caponata Brothy Pasta

Chickpea and Caponata Brothy Pasta

Bite-sized orecchiette is the perfect addition to a brothy sauce of chickpeas, tomatoes and tangy-savory eggplant caponata. This protein-packed pasta sauce is perfect for meatless Monday, but it’s so delicious you might want it every night of the week.

INGREDIENTS

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions. Drain, reserving 1 cup of pasta water.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and season with salt. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
  3. Add garlic and continue to cook, stirring occasionally until onion and garlic are both very soft and just beginning to brown, about 5 to 6 more minutes.
  4. Add rosemary and crushed red pepper and cook until fragrant, about 30 seconds. Add chickpeas, eggplant caponata and tomatoes and cook, stirring occasionally, until tomatoes thicken slightly, about 8 to 10 minutes.
  5. Increase heat to medium-high, add pasta water and bring to a simmer. Cook for an additional 10 minutes. Stir in pasta and cheese.
  6. Divide pasta and sauce into bowls. Drizzle with oil, top with cheese and black pepper, and serve.

Chickpea and Caponata Brothy Pasta

Bite-sized orecchiette is the perfect addition to a brothy sauce of chickpeas, tomatoes and tangy-savory eggplant caponata. This protein-packed pasta sauce is perfect for meatless Monday, but it’s so delicious you might want it every night of the week.