I love pasta… everyone in this house does and this is a very good thing. It’s quick and easy to make! I try to play around with different flavors so that we don’t get stuck in a spaghetti and meatball rut. Actually the kids love spaghetti and meatballs. I used to before I had kids. It’s just too messy!
2 cans of chick peas
2 cloves of garlic, minced
a handful of fresh basil, chiffonaded (is that a word?!)
from the salad bar, a 1 lb container of cubed feta cheese and a mix of pitted green and black olives
a small handful of sun dried tomatoes, Julienned
1 lb pasta, your choice
Boil water for pasta, meanwhile in a small blender pulse the olive and feta combination to desired consistency, add a few tablespoons of olive oil and pulse some more — I made mine a near puree — set aside
Drain and rinse your chic peas, set aside
In a saute pan lightly cover the bottom with olive oil and toss in minced garlic, saute until lightly browned and add both cans of chick peas, keep on medium low heat so that the garlic does not burn and chick peas get nice a golden brown. Add salt and pepper to taste
When pasta is done, drain and bring back to pan. Add the olive and feta mixture to the pasta and mix well. Add the sun dried tomatoes and the basil. Mix well. Add the garlicky, crunchy chic peas, toss and serve warm!
I love the flavors of the Mediterranean!