For this recipe, I started with my Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes and simply added some sliced black olives that I had on hand.
The extra flavor dimension made for a lovely variation.
8 ounces dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed-dried tomatoes, drained and cut into julienne strips
3 tablespoons pitted sliced black olives
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
Cook the pasta according to the package directions. Drain.
Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.
Add the pasta, chickpeas, sun-dried tomatoes, olives, and parsley to the skillet. Season with salt and pepper to taste.
Saute for 3-5 minutes, until heated through.
-- 4 servings