In a perfect fantasy world we would all have enough time and energy to prepare a gourmet meal each and every night. In reality, however, most of us make it home with just enough time and energy to whip up something simple. On those nights, I rely on what I've got in my pantry. The sauce for this dish comes together quickly, while the pasta is cooking and the chickpeas add protein to round out the meal.
- ½ pound pasta, any kind you like
- 2 garlic cloves, chopped
- 1 ½ tablespoons olive oil
- 1 teaspoon crushed red pepper
- 1 can chickpeas, rinsed and drained
- Grated parmesan cheese
Cook the pasta in salted, boiling water according to the instructions on the package, reserving 1/4 cup of the cooking water.
Meanwhile, in a medium pan, sauté the garlic with 1 tablespoon of oil over medium heat. When the garlic is golden brown, add crushed red pepper and cook for 1 more minute. Add the chickpeas and salt to the pan with the remaining half tablespoon of oil; cook for 9 minutes. Add ¼ cup of cooking water from the pasta and cook for 1 more minute. Combine the pasta and chickpeas and top with parmesan cheese.