Mmmm, came out well. Just an inspiration with spinach in one hand and a can of beans in the other. Make the sauce while the pasta water boils and you cook the pasta, total time about 15 minutes.
Slice up two cloves of garlic and toss them into a large pan with some olive oil. Add flakes of red pepper (I like Marash Turkish). Just to the point of garlic turning golden, then dump in the (partially drained) chick peas, and cut up roasted red pepper strips. Saute a little, then add some chopped tomatoes (I used Pomi from a carton), maybe a cup. A bit of veggie bullion for depth, and some Turkish spice blend from Penzey’s. Simmer the sauce to thicken it.
Dump in a big pile of the fresh-cooked pasta (.75 lb?) and add a good quantity of grated cheese (I used about .5 cup locatelli/parmesan mix), some fresh lemon juice and a generous amount of top-quality unfiltered olive oil for peppery kick, and top with toasted pine nuts.
Yumm. One of those dishes that gets better as it sits a little bit and the sauce soaks in. 2 of 3 kids dug it, and it has plenty of protein for vegetarians.
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