Chickpea Puttanesca

 

Back to school means hectic weeks and unexpected changes to your plans, inevitably causing food to spoil.  However, if you stock up a few simple pantry essentials, you can cook fresh meals without the worry.  

Amp up spaghetti night with this 20 minute skillet dinner.  This simplified Bucatini Puttanesca dinner from 8 Track Foods uses primarily pantry ingredients, like canned Blonde Chickpeas, capers, and kalamata olives.  With a few simple swaps, you can make a difference to reduce food waste and stock a better future. 

 

Chickpea Bucatini Puttanesca – 20 min Skillet Dinner

 

1 Tbsp olive oil

3 cloves garlic, minced

1 (28 oz) can of crushed tomatoes

1 (12 oz) package bucatini pasta (spaghetti works too!)

2 cups water

1 tsp kosher salt

1 (15 oz) can 8 Track Foods Blonde Chickpeas (drain and save the liquid!)

2 cups baby spinach

¾ cup pitted kalamata olives, chopped

3 Tbsp capers, drained and brined

 

Food Science Tip:  Stir frequently to keep the starchy noodles from sticking together!

 

Step 1:  In a deep 12 inch skillet, heat oil over medium heat.  Add garlic and cook for 2 minutes.  Add tomatoes, pasta, water (plus water from chickpeas), and salt.  Bring to a simmer.  Cook, stir occasionally until pasta is cooked (approx. 9-11 minutes)

Step 2:  Reduce heat to low.  Add chickpeas, spinach, olives and capers.  Cover and cook for 2 minutes.  Stir gently and serve immediately.