3 cups Mariana sauce
2 cloves of garlic sliced thin
1/2 cup olive oil
1 generous handful fresh parsley
1 generous handful fresh basil
Salt, pepper to taste
1 lb 13 oz can chick peas
1 1/2 box Barilla Ditalini
In a large stock pot pour olive oil and add sliced garlic . Sauté until garlic is lightly browned. Add chick peas, salt, pepper, parsley , fresh basil and continue to cook on medium heat for twenty minutes stirring often.
In a separate pot boil your Pasta .
Once you have cooked the chickpeas for twenty minutes add your marinara sauce.
Continue cooking on low for another twenty to thirty minutes until the sauce is bubbling.
Add the marinara and chickpeas sauce to the Pasta . Serve with Parmesan cheese!
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