Ingredients
- 1 lb Anna Capellini
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 can Cento Chick Peas (15.5 oz), roasted
- 1/2 cup Cento Organic Vegetable Stock
- 1/2 tsp Cento Crushed Red Pepper
- 1 tsp Cento Oregano
- Fresh Basil Leaves, finely chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat your oven to 400°F and roast the drained chickpeas on a baking tray for 20-25 minutes until crispy. Cook capellini pasta to al dente, reserving some pasta water. In a skillet, sauté onions, garlic, cherry tomatoes, and spices, then deglaze with vegetable stock. Add roasted chickpeas and fresh basil. Mix in the reserved pasta water and cooked pasta until well combined. Serves 4.
