I created this recipe a while back, inspired by what was left in the pantry. The sauce is creamy, nutty and delicious.
Recipe: Pasta with Tomatoes and Garbanzo Sauce
1 16-oz can garbanzo beans, rinsed and drained
1 24-oz can diced tomatoes, do not drain
2 cloves garlic, crushed or coarsely chopped
1/2 tsp. crushed red pepper
2 tbsp. olive oil (lemon, if you have it)
1/4 cup slivered almonds
Salt and Pepper to taste.
12 oz. penne or rotinni
1/4 cup Parmesan cheese, grated
Heat a large pot of boiling water and cook the pasta according to the package directions.
In a food processor, combine the garbanzo beans, garlic, red pepper, olive oil and almonds. Drain the tomato liquid into the processor. Process for 2-3 minutes or until a creamy, sauce-like consistency is reached. Add additional water if necessary, but you can wait and add more water when you toss it with the pasta.
Put the sauce in a large bowl and add the diced tomatoes and Parmesan cheese. Toss to combine. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the sauce and tomatoes, tossing with reserved pasta water if necessary to thin the sauce. Top each plate with additional Parmesan cheese at the table.
Serves 4-6 people.
Recipe: Pasta with Tomatoes and Garbanzo Sauce
1 16-oz can garbanzo beans, rinsed and drained
1 24-oz can diced tomatoes, do not drain
2 cloves garlic, crushed or coarsely chopped
1/2 tsp. crushed red pepper
2 tbsp. olive oil (lemon, if you have it)
1/4 cup slivered almonds
Salt and Pepper to taste.
12 oz. penne or rotinni
1/4 cup Parmesan cheese, grated
Heat a large pot of boiling water and cook the pasta according to the package directions.
In a food processor, combine the garbanzo beans, garlic, red pepper, olive oil and almonds. Drain the tomato liquid into the processor. Process for 2-3 minutes or until a creamy, sauce-like consistency is reached. Add additional water if necessary, but you can wait and add more water when you toss it with the pasta.
Put the sauce in a large bowl and add the diced tomatoes and Parmesan cheese. Toss to combine. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the sauce and tomatoes, tossing with reserved pasta water if necessary to thin the sauce. Top each plate with additional Parmesan cheese at the table.
Serves 4-6 people.