Pasta With Chickpeas Rosemary Chili and Garlic

Ingredients

• 1 lb dry pasta (rigatoni or penne works well)
• 6 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1/2 teaspoon crushed red pepper flakes (add more if you like really spicey)
• 2 teaspoons finely chopped fresh rosemary
• 2 tablespoons finally chopped fresh italian parsley aka flat leaf parsley

• 1 (14 ounce) can chickpeas aka garbanza beans, drained and rinsed
• additional extra virgin olive oil
• salt and pepper

Directions

1. 1

   Cook pasta in a large pot of boiling salted water until al dente.

2. 2

   While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary and cook over medium high heat until fragrant, about 1 minute.

3. 3

   Add chickpeas and cook until hot, about 3 minutes.

4. 4

   Drain pasta, reserving 1/2 cup of pasta water.

5. 5

   Add pasta with parsley to the hot sauce and toss well to coat, adding 2 tbsp additional olive oil, salt, pepper, and water as needed.