Description
This recipe was my grandmother’s, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.
Ingredients
- 1 (16 ounce) package rotelle pasta
- 2 tablespoons extra virgin olive oil
- ½ cup chopped oil-cured olives
- 2 tablespoons minced fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 bunch green onions, chopped
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- ¼ cup red wine vinegar
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil
- add pasta and cook until al dente
- 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
- As the pasta is cooking
- heat olive oil in a large skillet over medium-low heat. Add olives
- oregano
- parsley
- green onions
- and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool
- 10 to 15 minutes.
- Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar
- grated Parmesan cheese and season with salt and pepper. Cover and refrigerate
- 8 hours to overnight.
- When ready to serve
- taste for seasoning and add more vinegar
- olive oil
- salt
- and pepper if desired.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 14 hrs
Servings: 6