30 minutes
A hearty and comforting pasta dish with chickpeas in a tomato sauce, paired with a classic Negroni cocktail.
Pasta
0 oz
Chickpeas, Canned, drained and rinsed
0 oz
tablespoons
Garlic Clove, Minced
each
0 oz
to taste
to taste
Flat Leaf Parsley, Chopped
0 oz
Parmesan Cheese, Grated
0 oz
0.25 fluid ounces
0.25 fluid ounces
Campari
0.25 fluid ounces
Orange Peel, Twist
each
1. Cook Pasta
Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Sauté Garlic
Warm olive oil in a pan over medium heat and sauté garlic cloves until fragrant.
3. Simmer Chickpeas and Tomatoes
Stir in the chickpeas and crushed tomatoes with the garlic and let the mixture simmer for about 10 minutes.
4. Combine Pasta and Sauce
Toss the cooked pasta into the pan with the tomato-chickpea sauce, mixing to coat the pasta.
5. Season and Garnish
Season with salt and pepper, sprinkle with freshly chopped parsley, and top with grated Parmesan cheese.
6. Prepare Negroni
Stir together gin, sweet vermouth, and Campari with ice until well chilled, then strain into a rocks glass over a large ice cube. Garnish with an orange peel twist.
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