Chickpea Pasta Puttanesca
Prep time: 10 minutes | Cook Time: 15 minutes | Serves: 4
12 ounces chickpea pasta (I used Barilla)
2 tbsp. Extra virgin olive oil
4 cloves garlic, chopped
1/2 tsp red chili flakes
2 tbsp. capers, drained
4 anchovies, packed in olive oil
1/2 cup chopped Kalamata olives
14 ounce can diced tomatoes
5 - 6 ounce can white albacore tuna, drained
handful fresh basil
salt
Parmesan cheese (optional)
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic crushed red pepper and anchovies and cook, stirring, 1 to 2 minutes. Add the capers, olives and tomatoes into the skillet. Cook about 2 minutes. Add the basil and salt to taste. cook until the sauce thickens, 1 to 2 more minutes. stir in the tuna, breaking it up with a fork, and season with salt.
Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil and Parmesan.