Here is another simple and delicious weeknight dinner idea. The minute I saw this recipe on American Profile I just had to try it out! The original recipe did not call for roasted red peppers or any heat. But I am huge fan of the sweet and spicy combination. So I added in some crushed red peppers that was great with garlic and basil and also some sweet roasted red peppers that paired so well with the soft and creamy garbanzo beans.
1 pound gemelli pasta ( Substitute with fusili)
1/3 cup olive oil
4 cloves garlic, minced
1 tbsp red chilli flakes
1 16-ounce can garbanzo beans, drained
1 large tomato, diced
1 cup roasted red peppers, thinly sliced( I used store bought)
1/2 tsp salt
1/2 cup fresh basil, chopped
1/2 cup Parmesan cheese, grated
Bring water to a boil in a large pot. Add salt and the pasta, cook until al dente (around 8-9 minutes) and then drain it and return it to the same pot you cooked it in.
In the meanwhile, heat olive oil in a pan, add in the garlic, red chilli flakes sauté for about 2 minutes on medium-low heat. Stir in tomatoes and sauté for another 2 minutes until they just start to breakdown. Add the sliced roasted red peppers and chickpeas and heat through. Add salt and cook for another 5-10 minutes. Stir in basil and parmesan cheese.
Add this garbanzo mixture in with the pasta and toss together. Add more parmesan cheese and basil if needed and serve. I served it with simple garden salad and roasted garlic sourdough bread.
I am entering this recipe for the Foodie Films Event hosted by Joelen’s Culinary Adventures.