Tuesday, October 27, 2009

Whole Wheat Penne w/Garbanzos & Toasted Garlic



Sometimes pasta meals from the pantry can be pretty dull but this recipe is amazingly good. The difference is the 12 whole cloves of garlic that are cooked until golden and sweet. This easy pasta dish is definitely good enough for entertaining and will ward off any stray vampires as well.

To begin you only need a few staple ingredients.






Whole Wheat Penne with Garbanzos and Toasted Garlic


Serves 4

¾ lb. whole wheat penne or other pasta
3 Tbsp. extra-virgin olive oil
12 cloves garlic, preferably all the same size
½ tsp. crushed red pepper flakes
28 oz. can whole plum tomatoes
15 oz. no-salt-added garbanzo beans drained
Sea salt and freshly ground black pepper to taste


Cook pasta in boiling water over medium-high heat until tender, about 12 minutes.
Over medium heat in a large saute pan, cook garlic in oil, stirring constantly, until cloves turn golden brown, about 3-4 minutes. Add red pepper flakes.





To add the tomatoes, first carefully pour the juice from the tomatoes into the pan. Caution - the hot oil will splatter at this point. Wait a few minutes until splattering stops them crush the whole tomatoes between your hands to add to the pan. Stir in garbanzo beans and add sea salt and pepper to taste. Cook over low heat for 20 minutes, stirring occasionally.


Add pasta to sauce in serving dish.

For a satisfying cold-weather menu, add the Roasted Green Beans with Shallot Vinaigrette and my Rosemary-Garlic Pan Rolls.

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