INGREDIENTS

• 12 ounces dried linguine
• 12 ounces cherry tomatoes, halved
• ½ cup pitted Castelvetrano olives
• ½ cup chopped fresh parsley
• ¼ cup capers
• 4 ½ cups water
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper
• 1 can chickpeas, drained & rinsed
• ¼ cup grated parmesan cheese
   

INSTRUCTIONS

1. In a large wide skilled, add pasta, tomatoes, olives, parsley, capers, water, olive oil, salt, and pepper.
2. Bring to a boil over high heat and stir frequently until pasta is al dente and most of the liquid has been absorbed – about 8-10 minutes.
3. If it gets too dry before the pasta is cooked, add 2 tablespoons of water at a time until done.
4. Stir in red pepper flakes and chickpeas until hot.
5. Serve topped with grated parmesan cheese and more pepper flakes if desired.
    

SERVES: 4
 

COOK’S NOTES

• Serve with a simple salad of baby arugula dressed with olive oil, lemon juice, salt, pepper and thinly sliced red onions.