Penne, Escarole & Chickpeas

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INGREDIENTS

2 cups whole-grain penne [or regular penne if you prefer]

1 head escarole, roughly chopped

4 tablespoons extra-virgin olive oil, plus more to taste

1/4 cup capers, drained and patted dry (OPTIONAL~~~interesting in this recipe

because they are fried until crispy)

5 cloves garlic, sliced

1/2 cup roughly chopped fresh Italian parsley

1/4 teaspoon red pepper flakes

1 28-ounce can whole peeled San Marzano tomatoes, hand crushed,

liquid reserved

1 15.5-ounce can chickpeas, drained, rinsed and patted dry

Kosher salt and freshly ground pepper

2 bay leaves

1/2 cup freshly grated parmesan cheese, plus more for garnish [OPTIONAL, of

course you can use soy cheese]

 

 

DIRECTIONS

Cook the pasta according to the package directions; add the escarole during the

last 2 minutes, cover and do not stir. Remove the escarole with tongs; set

aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're

using capers, heat 1 tablespoon olive oil in a large skillet over medium-high

heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a

paper-towel-lined plate.

 

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and

red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes,

chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and

chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and

cook until the sauce thickens slightly, about 4 more minutes. Remove and discard

the bay leaves.

 

Add the cooked pasta to the skillet and toss with the sauce; season with salt

and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the

cheese and top with fried capers, if using, and more cheese.