Friday, December 12, 2008
2 Tbs. olive oil
4 cloves garlic (or 1 tsp. garlic powder), finely chopped
1 Tbs. basil
1 tsp. salt
2 cans of garbanzo beans
1 lb. pasta
In a large saucepan or stockpot on medium heat, heat olive oil. Saute garlic cloves, or if you're doing this food storage style, 1 tsp. garlic powder.
When the garlic starts to get all aromatic on you, add basil, salt, and garbanzo beans (chick peas) with all their liquid. Simmer this mixture, stirring occasionally for about 10 minutes, or until the garbanzo beans get softer. After 10 minutes or so, take a potato masher to this mixture and mash until about half the beans are mashed. You still want to have some of them intact, so don't go crazy here.
Now add dry pasta and enough water to cover the mixture. Simmer 10 more minutes or until the pasta is cooked through.
You're done! One pot, 20 minutes. That's my kind of dinner. And it's tasty to boot! Matt and I gobbled it right up!
Serve with Blitz Bread for a little extra Italian lovin'.