Saturday, June 13, 2015

Bowtie Pasta with Chickpeas, Sun-Dried Tomatoes, and Black Olives

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