This simple pasta with chickpeas, black olives and sun-dried tomatoes turns everyday pantry staples into a quick, satisfying meal. Extra virgin olive oil brings the ingredients together, while each bite delivers a mix of savory and slightly sweet flavors. Serve it on its own for an easy lunch or dinner, or pair it with your favorite protein for a heartier meal.
4
servings5
minutes12
minutesIngredients
1 lb. 1 pasta of choice
1 can 1 chickpeas, drained and rinsed
1/2 cup 1/2 black olives, sliced
1/4 cup 1/4 sun-dried tomatoes
1-2 tbsp. 1-2 extra virgin olive oil
Directions
- In a large pot, add water to the pot and bring to a boil.
- While water is boiling, drain and rinse chickpeas. Add to a medium-sized bowl.
- Drain olives. Slice olives in half. Add to bowl with chickpeas. Add sliced sun-dried tomatoes.
- Once water is boiling, add pasta.
- Cook until al dente.
- Drain pasta water and add pasta to chickpeas, olives and sundried tomatoes,
- Drizzle olive oil to pasta. Toss to coat. Add salt and pepper if desired.
- Serve with a protein of choice and top with parmesan and/or red pepper flakes.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
Craving more feel-good Italian food? Explore Appetito’s collection of healthy recipes.
