Author Notes: This dish was a go-to meal when college roomies and I would gather for an impromptu meal. Add wine and a loaf of fresh baked bread….Heaven! —Tcakes
Serves: 6-8
Ingredients
-
1
pound Pasta
-
15
ounces can of chickpeas, drained and washed
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15
ounces can of dark kidney beans, drained and washed
-
12
ounces can of pitted small black olives, drained
-
1-1/2
cups onions, peeled and sliced in 1/4″ wedges
-
1/8
cup EVOO, divided
-
1/4
cup Dry white wine
-
1/4
teaspoon Red pepper flakes
-
2
tablespoons dried parsley
-
1
teaspoon oregano
-
1
teaspoon sea salt
-
1/8
cup fresh parmesan cheese, grated + use vegan cheese if desired
-
6
pieces garlic clove, peeled and minced
-
1/2
cup Reserved pasta liquid
Directions
- Peel and slice the onion. Peel and mince garlic. Combine in bowl and set aside.
- Open and drain all cans of beans and wash. Open olive can and wash.
- Saute over med. heat in a 12″ pan the onions and garlic with 1/2 of the EVOO (2-3 min.) Add spices. stir and cook (1-2 min)
- Add beans and olives, stir well. Add wine and pasta water. Simmer over low heat for 15 min. with lid.
- Add pasta to pan, toss gently until combined. Let simmer for 5 more min. Drizzle with the remaining EVOO and dust with grated cheese.