Categories: Beans (Round), Italian, Main Dish, Pasta, Vegetarian
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, thinly sliced
- 1/2 carrot, chopped
- 1 (28 ounce) can tomatoes with juice
- 1 (17 ounce) can garbanzo beans, rinsed and drained
- 16 ounces medium pasta shells or 16 ounces elbow macaroni
- salt, to taste
- 1/4 cup chopped Italian parsley
- grated parmigiano-reggiano cheese
Directions
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Add the oil, onion, garlic, and carrot to a large skillet; cook over low heat; stir/saute for about 10 minutes or until the onion is tender (do not brown).
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Add in the tomatoes and garbanzo beans; simmer over low heat for about 20 minutes. Meanwhile, cook the pasta according to package directions until al dente; ladle out 1 cup of the cooking water and set aside.
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Drain the pasta and immediately add to the skillet.
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Stir to blend; add in the reserved cooking water as needed for extra moistness (the mixture should be very juicy).
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Season to taste with salt.
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Ladle into soup bowls; sprinkle with parsley and cheese.