Gemelli With A Spicy Chick Pea Ciamotta

(from kylerhea’s recipe box)

You can also substitute three quarters of a pound of large peeled shrimp for the pasta. Sauté the shrimp in 2 tablespoons of Pompeian Classic Mediterranean Olive Oil and add them to the “ciamotta” in step 4. Add the chicken broth and just heat through. Skip step 5 and eliminate the Parmesan in step 6. Garnish each portion with a sprig of fresh basil and serve with grilled polenta.

Source: Pompeian website

Serves 4 people

Categories: Beans, Chickpeas, January2012, Pasta, Zucchini

Ingredients

  • 5 Tbsp. Pompeian Classic Mediterranean Olive Oil
  • 1 medium zucchini, quartered lengthwise and then cut crosswise into 1/2 inch pieces
  • 1 medium yellow squash, quartered lengthwise and then cut crosswise into 1/2 inch pieces
  • 1 cup red bell pepper, diced
  • 1 large onion, peeled and cut into 1/2 inch dice
  • 3 large garlic cloves, peeled and finely minced
  • 1 small dry chili pepper, broken
  • 1 can (28 oz.) diced tomatoes, including liquid
  • 1 Tbsp. fresh oregano leaves
  • 1/3 cup julienne of fresh basil
  • 1 cup canned chick peas, drained
  • 1/2 cup chicken broth
  • 1/2 lb. gemelli or other similar pasta
  • Salt and freshly ground black pepper
  • Garnish Freshly grated Parmesan cheese

Directions

  1. Heat 2 tablespoons of the oil in a heavy 10-inch skillet over high heat. Add the zucchini, squash and bell pepper and sauté quickly, stirring often, until lightly browned. Remove to a side dish, season with salt and pepper and set aside.

  2. Add the remaining oil to the skillet and reduce the heat to medium. Add the onion together with the garlic and chili pepper and cook, stirring constantly, until the onion is soft and lightly browned, about 10 minutes.

  3. Add the tomatoes and their juices to the skillet with the chick peas and oregano and season with salt and pepper. Bring the mixture to a boil, reduce the heat to medium-low and simmer, partially covered, until the juices have reduced by 2/3, about 20 to 25 minutes, stirring often. Fold in the chicken broth and the basil and set aside.

  4. Bring plenty of salted water to a boil in a large pot; add the pasta and cook, until barely tender, “al dente”. Drain the pasta well and return it to the pot. Pour the ciamotta over the pasta and toss gently. Place over very low heat, adjust the seasoning and just heat through.

  5. Spoon the pasta into individual shallow bowls, sprinkle generously with the Parmesan and serve at once with extra Parmesan on the side and crusty peasant bread.

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