Rosemary Chickpea Pasta

Rosemary Chickpea Pasta

Ingredients:

• 1 lb mini bow tie pasta
• 2 Tbsp extra virgin olive oil
• 1 Tbsp roasted garlic (jarred)
• 1 tsp dried rosemary, crumbled
• ¼ tsp red pepper flakes
• 2 14.5 ounce cans no salt diced tomatoes
• 15 ounce can chickpeas, rinsed well and drained
• Kosher or sea salt to taste

Directions:

Heat a large saucepan over medium, add in the oil and then the garlic,. rosemary and pepper, cook for a minute, stirring often. Add in the tomatoes and chickpeas, bring to a boil and then let cook for 15 minutes on medium-low. stirring once in a while. Season to taste.

Meanwhile bring a large pot of water to a boil, add in the pasta and cook for time on package. Drain well and toss with the sauce.

Serves 4 to 6, depending on appetite.

~Sarah