I love pasta! Here is a delicious, vegan pasta dish that is not for the faint of heart. It's filling, packed with flavor and the perfect amount of spice, and easy to make. The chickpeas make it hearty and satisfying, and the garlic cloves are mellow and almost sweet after simmering to golden perfection in the olive oil.
Ingredients (serves 2):
1/4 cup olive oil
25 cloves of garlic, peeled
8 ounces linguine
1 15 ounce can chickpeas, rinsed and drained
1/2 cup tomato sauce (I used Goya Spanish style tomato sauce)
1/3 cup white wine (I used chardonnay)
Salt and freshly ground black pepper to taste
Pinch or two of crushed red pepper flakes, to taste
2 tablespoons chopped fresh parsley, plus more for serving
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is soft and well-browned on all sides, 20-25 minutes. This part can't be rushed. I promise that after this step, the rest of the dish comes together quickly.
Meanwhile, cook the pasta until al dente and drain, reserving about a cup of the cooking water.
When the garlic is browned, raise the heat to medium high and add the chickpeas with a sprinkle of salt and pepper. Cook for 2-3 minutes, then stir in the tomato sauce. After 2-3 more minutes, add the wine. Let it bubble away for a minute or so.
Toss the pasta with the sauce, adding pasta water as needed. Add salt, pepper, and red pepper flakes to taste. Stir in the parsley and serve hot, topped with a little more parsley.