Rigatoncini With Fresh Tomatoes and Chickpeas
By: Angie's Recipes
Published: Tuesday, July 13, 2010 - 8:53pm

Ingredients




100 grams Wholemeal spelt rigatoncini
1 tablespoon Olive oil
150 grams Canned chickpeas, rinsed and drained
1 clove Garlic, minced
250 grams Ripe tomatoes, diced
10 Olives, pitted and chopped
Some fresh basil
Salt and freshly ground black pepper
2 tablespoons Parmesan, grated

Preparation

1 Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 8 minutes. Drain. 2 Heat the olive oil in a large skillet over medium heat. Add chickpeas and garlic, stirring frequently, until the chickpeas are just heated through. Add diced tomatoes, chopped olives, fresh basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 2 serving plates and top with sauce and Parmesan cheese.

About


A simple tossed dish of spelt pasta, fresh tomatoes, basil and Parmesan is satisfying, healthy and filled with natural flavours. The addition of chickpeas ensure a healthy and nutritiously balanced meal.