Chickpea Puttanesca
There’s nothing scandalous about how good this Chickpea Puttanesa is! This flavorful Italian sauce gets a healthy boost of protein from canned chickpeas! There’s nothing scandalous about how good this Chickpea Puttanesa is! This flavorful Italian sauce gets a healthy boost of protein from canned chickpeas!
Servings 4
Ingredients
- Extra virgin olive oil
- 3 garlic cloves chopped
- 1/2 cup onion chopped
- 28 oz. can crushed tomatoes
- 10 oz. can diced tomatoes
- 1 generous tsp. fresh oregano chopped
- 2 generous tsp. fresh basil chopped
- 2 tbsp. capers + a little brine
- 1 cup black olives sliced
- 15 oz. can chickpeas drained and rinsed
- Red pepper flakes
- Zest of 1 small lemon
- Salt and pepper to taste
- Spaghetti or your favorite pasta
- Optional: chopped fresh parsley, shredded Parmesan cheese
Instructions
- Heat about a tablespoon of olive oil in a saucepan over medium-low heat.
- Add the garlic and onion and cook until fragrant, about one or two minutes.
- Lower the heat and carefully pour in the crushed tomatoes and diced tomatoes.
- Stir in the oregano, basil, capers and brine, olives, and chickpeas.
- Season with salt and pepper and add red pepper flakes (as little or as much as you like).
- Finally, stir in the lemon zest. Allow sauce to simmer, stirring occasionally.
- While sauce is cooking, boil water for your pasta and cook until al dente.
- Stir the puttanesca sauce into the cooked pasta. Serve with extra puttanesca sauce, chopped fresh parsley, and shredded Parmesan cheese, if desired.
Notes
For even zingier flavor, use kalamata olives instead of black olives!