Penne with Chickpeas, Tomatoes and Parsley
Ingredients
500g Penne Pasta
100ml olive oil
3 teaspoons crushed garlic
400g can chickpeas
4 large tomatoes
1/4 cup chopped parsley
2 lemons
Grated cheese
Method
Chop tomatoes roughly.
Juice lemons.
Cook pasta in a large saucepan of water following packet directions.
Drain pasta reserving 2 tablespoons of cooking water.
Heat 2 tablespoons of oil in a saucepan over medium heat.
Add garlic.
Cook for 1 minute.
Add chickpeas and tomatoes.
Cook for 4 minutes.
Add parsley, lemon juice and remaining oil.
Cook for 1 minute.
Add pasta and cooking water to chickpea mixture.
Toss over low heat until heated though.
Spoon pasta into bowls and top with cheese.
