The Little Pasta Cookbook by Murdoch Books Test Kitchen

Author:Murdoch Books Test Kitchen
Language: eng
Format: epub
Publisher: Allen & Unwin

serves 4

375 g (13 oz) rotelle

1 tablespoon ground cumin

125 ml (4 fl oz/½ cup) olive oil

1 red onion, halved and thinly sliced

3 garlic cloves, crushed

400 g (14 oz) tinned chickpeas, drained

3 large tomatoes, diced

1 large handful chopped flat-leaf (Italian) parsley

3 tablespoons lemon juice

Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.

Meanwhile, heat a large frying pan over medium heat, add the cumin and cook, tossing, for 1 minute, or until fragrant. Remove from the pan. Heat half the oil in the same pan and cook the onion over medium heat for 2–3 minutes, or until soft. Stir in the garlic, chickpeas, tomato and parsley and stir until warmed through. Gently toss through the pasta.

Place the lemon juice, cumin and remaining oil in a jar with a lid and shake together well. Add the dressing to the saucepan with the pasta and chickpea mixture, return to the stovetop over low heat and stir until warmed through. Season well with salt and freshly ground black pepper. Serve hot with grated parmesan, or serve cold. If serving cold, rinse the pasta under cold water before adding the chickpea mixture and do not return to the heat.

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