Andy Makes Pasta with Tomatoes and Chickpeas | From the Test Kitchen | Bon Appétit

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a vibrant flavor, while crushed tomatoes are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is a more affordable cheese option.

Chop half of a medium onion and place it in a bowl.

Thinly slice 3 cloves of garlic and add them to the same bowl as the onions.

Heat a saucepan over medium-high heat and add about 3 tablespoons of olive oil.

Add the chopped onions to the saucepan and sweat them until they turn golden, about 5 minutes.

Add the sliced garlic to the onions and cook until tender and fragrant.

Open a can of whole peeled tomatoes and dump the contents into a bowl, crushing the tomatoes with your hands.

Add about half of the crushed tomatoes to the saucepan with the onions and garlic.

Add 1 can of drained and rinsed chickpeas to the saucepan and stir.

Add 1 sprig of rosemary and 1/4 teaspoon of red pepper flakes to the mixture, stirring to combine.

Season with salt and cook to remove any tinny flavor from the chickpeas, about a few minutes.

Add 4 cups of water to the saucepan and bring to a simmer.

Once simmering, add 6 ounces of pasta to the saucepan and stir.

Cook the pasta according to the package instructions for al dente, stirring occasionally to prevent sticking.

Chop some parsley and set aside for garnish.

Remove the rosemary sprig from the saucepan after the pasta is cooked.

Grate about 3 tablespoons of parmesan cheese and mix it into the pasta or slice it for garnish.

Taste the dish and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens