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

Preparation info

  • Difficulty


  • Serves


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.


  • 8 ounces linguine
  • ½ cup chickpeas, cooked (as for white beans)
  • 30 cloves garlic, peeled
  • 3 medium boiling potatoes, peeled, cut in ½-inch cubes
  • ½ cup extra virgin olive oil
  • 1 bunch Italian parsley, stemmed, leaves coarsely chopped
  • 1 tablespoon rosemary leaves, finely chopped
  • ¼ cup grated Parmesan
  • ½ tablespoon freshly ground black pepper
  • 1 cup cooked white beans
  • 2 tablespoons red chili flakes
  • Salt


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 into a bowl.

While the pasta is cooking, put the olive oil, parsley, rosemary, Parmesan, and black pepper in a warm bowl big enough to hold all the pasta.

When the pasta is almost done, add the peas and beans for 30 seconds to heat them through. Drain the linguine with the peas and beans, reserving ½ cup of the liquid, and put the pasta and vegetables in the bowl. Add the reserved cooking liquid, and toss all of it together, adding salt to taste.

Sprinkle the chili flakes all over the top of the pasta.