Oy vey, it was one of those days.
One of those days that I needed to come home, hit the kitchen in my bare feet, blare cheesy country music, and cook a homemade, nourishing, tasty meal.
So that's what I did.
And it was good.
Grab some chickpeas, some pasta, some good kalamata olives, some baby arugula and a handful of other ingredients and you'll be good to go. And be sure to blare the country music. This recipe won't turn out right if you skip that step. Ba ha.
Pasta with Chickpeas & Olives
*recipe adapted from Martha Stewart Living, April 2014 issue
1. Combine chickpeas, olives, tomato paste, garlic, oil, pepper flakes, honey, cayenne and 3/4 cups water in a large skillet.
2. Season generously with salt and pepper.
3. Bring to a boil, then cook over low heat, stirring occasionally, 5-7 minutes. Add tomato halves.
4. Lower skillet heat to warm and stir occasionally. Cook pasta according to package directions.
5. Drain pasta in colander, reserving a few tablespoons of cooking water.
6. Add the pasta and water to the sauce; stir well.
7. Thin sauce if necessary by adding water, a few tablespoons at a time.
8. Add arugula and top with freshly grated cheese. Serve immediately.
Happy Monday, friends!
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