Easy Puttanesca with Chickpeas
Servings 4 Servings
Ingredients
- 1 28-oz. can San Marzano Style Whole Peeled Tomatoes
- 1/4 cup extra-virgin olive oil
- 4 to 6 garlic cloves thinly sliced
- 4 anchovy fillets
- Pinch of chili flakes
- 2 Tbsp. Tomato Paste
- 1/2 cup Kalamata olives coarsley chopped
- 1 Tbsp. drained capers
- 1/2 tsp. kosher salt
- 2 basil sprigs
- 2 1/2 cups water
- 1 1/2 cups dry Ditalini Pasta
- 1 15-oz. can chickpeas, drained and rinsed
- Cracked black pepper
Instructions
- Pour tomatoes and their juices into a large bowl and use your hands to crush tomatoes. Set aside.
- Heat olive oil in a large high-sided sauté pan, medium saucepan or Dutch oven over medium heat. Add garlic, anchovies, and chili flakes; cook, breaking up the anchovies with your spoon until they melt into the oil and the garlic starts to brown, about 3 minutes. Stir in tomato paste; cook 2 more minutes to caramelize.1/4 cup extra-virgin olive oil, 4 to 6 garlic cloves, 4 anchovy fillets, Pinch of chili flakes, 2 Tbsp. Tomato Paste
- Add olives, capers, crushed tomatoes and their juices, salt, and basil sprigs; gently simmer mixture for 5 minutes.1 28-oz. can San Marzano Style Whole Peeled Tomatoes, 1/2 cup Kalamata olives, 1 Tbsp. drained capers, 1/2 tsp. kosher salt, 2 basil sprigs
- Add 2 1/2 cups of water and bring mixture to a boil. Once boiling, add pasta and reduce heat to a simmer.1 1/2 cups dry Ditalini Pasta, 2 1/2 cups water
- Simmer, uncovered, stirring often to prevent pasta from sticking to the pan, until the pasta is al dente, about 12 minutes. Stir in chickpeas and cook 1 to 2 more minutes, until most of the liquid has reduced and you have a saucy pasta. Discard the basil sprigs, and finish with a few grinds of cracked black pepper.Cracked black pepper, 1 15-oz. can chickpeas, drained and rinsed
- If desired, garnish each bowl with extra torn basil and a drizzle of good quality olive oil. Serve with crusty bread for sopping up extra sauce.