Chickpea Pasta Puttanesca

Name: Chickpea Pasta Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz chickpea pasta (penne or spaghetti); 1/4 cup extra-virgin olive oil; 6 garlic cloves, thinly sliced; 4 anchovy fillets in oil; 1/2 tsp crushed red pepper flakes; 1 can canned crushed tomatoes; 1/2 cup kalamata olives, pitted, halved; 2 tbsp capers, drained; 1/4 cup fresh flat-leaf parsley, roughly chopped; 1/2 tsp black pepper, freshly ground; 1 tsp salt

30 minEasyServes 4440 cal/serving

ItalianDinnerStovetopPescatarianHigh ProteinHigh FiberHalal-friendlyGluten-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz chickpea pasta (penne or spaghetti)
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
4 anchovy fillets in oil
1/2 tsp crushed red pepper flakes
1 can canned crushed tomatoes
1/2 cup kalamata olives, pitted, halved
2 tbsp capers, drained
1/4 cup fresh flat-leaf parsley, roughly chopped
1/2 tsp black pepper, freshly ground
1 tsp salt

Instructions

1

Bring a large pot of salted water to a boil. Cook 8 oz chickpea pasta (penne or spaghetti) according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2

While pasta cooks, heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat. Add 4 anchovy fillets in oil and cook, stirring, until they dissolve into the oil, about 2 minutes.
3

Add 6 thinly sliced garlic cloves and 1/2 tsp crushed red pepper flakes to the skillet. Cook 1-2 minutes until the garlic turns golden.
4

Pour in 1 can canned crushed tomatoes and stir in 1/2 cup pitted, halved kalamata olives and 2 tbsp capers, drained. Simmer the sauce for 10 minutes until slightly thickened.
5

Add the drained pasta to the sauce. Toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick. Season with 1/2 tsp freshly ground black pepper (hold salt until tasting, as anchovies, olives, and capers are already salty).
6

Serve immediately, garnished with 1/4 cup roughly chopped fresh flat-leaf parsley.

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Questions

What is Chickpea Pasta Puttanesca?

A boldly flavored Italian pasta using chickpea pasta for a naturally gluten-free base, tossed with a savory puttanesca sauce of olives, capers, anchovies, and crushed tomatoes. Ready in under 30 minutes. This reference files it under Italian dinner: made on the stovetop, rated easy and about 30 minutes start to finish.

Why save the pasta water for Chickpea Pasta Puttanesca?

Step 1 reads: "Reserve 1/2 cup pasta water before draining." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Is there a substitute for anchovies in Chickpea Pasta Puttanesca?

The entry for Chickpea Pasta Puttanesca calls for 4 anchovy fillets in oil. In its place: A teaspoon of fish sauce or a little miso per two fillets supplies the same savory background. For a vegetarian version, leave them out and add a pinch more salt.

Can I use dried beans instead of canned in Chickpea Pasta Puttanesca?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Chickpea Pasta Puttanesca uses 8 oz chickpea pasta (penne or spaghetti).

How hot is Chickpea Pasta Puttanesca?

Moderately. The heat in Chickpea Pasta Puttanesca comes from 1/2 tsp crushed red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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