Easy Tubetti Pasta with Chickpeas

SERVE 2

• 1 cup (200 grams) of Rummo Tubetti
• 4 tablespoon of Zucchi Extra Virgin Olive Oil
• 2 cups chickpeas, rinsed and drained (we used some dry ones but its waaaay easier if you use the pre-cooked ones)
• 2 cloves garlic
• Rosemary
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Tubetti pasta and cook according to the package directions.
2. Heat 4 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic cut in small pieces and add some rosemary (it’s never too much!).
3. Add the chickpeas to the pan and let them cook for about 15 minutes adding some salt & pepper.
4. When the pasta is ready, add it to the pan with 1/2 glass of cooking water and mix together turning the heat on for a few more minutes!
5. Serve topping with some fresh extra virgin olive oil.

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