Chickpea Pasta Puttanesca

Chickpea Pasta Puttanesca is a vibrant and flavorful low-carb Italian dish that combines the nutty texture of chickpea pasta with a rich, savory sauce. Bursting with fresh ingredients and bold flavors, this dish is both satisfying and nutritious.

Ingredients

• Chickpea pasta - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Anchovy fillets - 4, chopped
• Red chili flakes - 1/2 teaspoon
• Canned diced tomatoes - 400 grams
• Kalamata olives - 50 grams, pitted and sliced
• Capers - 2 tablespoons, rinsed
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovies, sautéing until the garlic is fragrant and the anchovies have dissolved.
3. Add the red chili flakes and canned diced tomatoes to the skillet. Stir well and let the mixture simmer for about 10 minutes until it thickens slightly.
4. Stir in the sliced Kalamata olives and capers, cooking for an additional 5 minutes. Season with salt and black pepper to taste.
5. Add the cooked chickpea pasta to the skillet, tossing gently to combine with the sauce. Cook for another 2-3 minutes to heat through.
6. Remove from heat and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 900 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from chickpeas, promoting muscle health.
• Rich in fiber, aiding in digestion and promoting satiety.

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