While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes the dish to delicious effect. If you don’t have a Parmigiano-Reggiano rind for making the sauce, shave some cheese over the pasta before serving.
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Just by reading the recipe I knew it needed more ingredients so I added quite a bit more peppers, all colors, red, yellow and orange. I also added finely julienned carrots and asparagus cut thin so that they would cook evenly. I feel that without these added veggies, the recipe would have have dull. Turned out to be a hit! I've made it twice now
Made this for dinner tonight and was in kind of a rush so I forgot to drizzle the rosemary oil on top. It was still delish! Tried a bit with the oil on after and it was even better. I used whole wheat penne as that was what I had, and added some sliced Italian sausages. I cut the recipe in half and was still enough for 4 portions. Simple ingredients and very inexpensive. Will make again!
not tons of flavor -perhaps more peppers - did add chicken broth
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