Linguine with Chickpeas, Potatoes, White Beans, Garlic Cloves, and Red Chili Flakes

Name: Linguine with Chickpeas, Potatoes, White Beans, Garlic Cloves, and Red Chili Flakes
Yield: Serves 6
Ingredients: 30 cloves garlic, peeled; Salt; 1 bunch Italian parsley, stemmed, leaves coarsely chopped; 8 ounces linguine; 3 medium boiling potatoes, peeled, cut in ½-inch cubes; 1 tablespoon rosemary leaves, finely chopped; ½ cup extra virgin olive oil; ½ tablespoon freshly ground black pepper; 2 tablespoons red chili flakes; ¼ cup grated Parmesan; 1 cup cooked white beans; ½ cup chickpeas, cooked (as for white beans)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

There are three things to remember here: multiple starches really complement each other; whole garlic cloves cooked until soft are a mild and wonderful vegetable by themselves; and the two peppers, red and black, also complement each other. You can cook this dish from scratch or use leftover beans.

Ingredients

8 ounces linguine
½ cup chickpeas, cooked (as for white beans)
3

Main course
Spicy
Vegetarian

Method

Cook the linguine and garlic cloves in 8 quarts of boiling salted water for 5 minutes, then add the potatoes. Boil another 5 to 10 minutes or until the pasta is tender and the garlic and potatoes are soft enough to squeeze easily between your fingers. If the pasta finishes first, lift it out with tongs