freshly chopped oregano or parsleyfor garnish (15 mL)
Instructions
Fill a large saucepan with water, cover, and bring to a boil over high heat. Cook pasta according to package instructions and reserve 1/2 cup of the cooking liquid
Heat 1 tablespoon of the olive oil in large skillet over medium heat. Add the onion and cook for 2-3 minutes or until slightly softened.
Add the remaining 2 tablespoons olive oil, garlic, and cherry tomatoes along with a pinch of salt. Cook for 5-7 minutes or until the cherry tomatoes burst.
Add the kalamata olives, brine, beans, and oregano and cook for 5 minutes longer.
Add the pasta and 1/4 - 1/2 cup of the reserved cooking liquid and season with salt and pepper, to taste.
Top with crumbled feta and oregano or parsley. Serve and enjoy!
Video
Notes
This recipe works with any variety of Chickapea Pasta!
Make this recipe vegan by omitting the feta cheese.
I used all of the reserved cooking liquid from the pasta and it gave the dish a silky, creamy texture.