Penne Arrabbiata  with Chickpeas

Kosher Salt Black Pepper

Olive Oil

Penne Pasta






Crushed Tomatoes

Red Pepper Flakes

Heat the olive oil in a large skillet or sauté pan over medium-high heat.

Sauté the onions until they become soft and translucent, about 3-4 minutes.

Stir in the minced garlic, red pepper flakes, salt and pepper, cooking for a minute until the onions are fragrant.

Pour in the crushed tomatoes and chickpeas.

Let the sauce simmer, so it thickens and the chickpeas soften, about 15-18 minutes.

While the sauce simmers, cook the pasta until al dente. Save 1/2 cup cooking water.

Stir in the penne and the reserved pasta water. Simmer on low to medium heat for 1 minute, so everything is combined

Top with Parmesan cheese and chopped parsley.

Penne Arrabbiata  with Chickpeas