Bucatini with chickpeas and pan-fried rosemary

June 4, 2013

Bucatini with chickpeas and pan-fried rosemary

Bucatini look like thick spaghetti with a hole in the center – the pasta is chewy, robust and demands an equally hearty sauce.

For this dish, I paired the bucatini with a simple-but-earthy chickpea sauce – a sauce that certainly stands up to the burly pasta! But I also wanted the dish to be creamy, so I purée some of the chickpeas until silky-smooth. When tossed with the bucatini, the chickpea purée coats each pasta strand and gives it a luxurious texture. Of course, the pan-fried rosemary and the garlic add a marvelous flavor-punch to the dish too!

This pasta recipe is far from conventional – but if you’re a fan of chickpeas, you’ll be enchanted.

Bucatini pasta

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Bucatini with chickpeas and pan-fried rosemary

Do you love chickpeas? If you do, you’ll enjoy this Wilted spinach and chickpeas with grilled lemon

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 6 comments… read them below or add one }

El June 6, 2013 at 10:40 am

I do love chickpeas. I love the idea of tossing them in pasta too. The dish looks great!


Viviane June 6, 2013 at 10:55 am

Thank you, El! It’s so lovely to hear from you… Hope all is well in your corner of the world.


Anita at Hungry Couple June 10, 2013 at 8:06 am

I do love chickpeas and this looks like such a great idea!


Viviane June 13, 2013 at 4:11 pm

Thank you, Anita… For someone who loves chickpeas (that would be me!), this pasta is addictive!


Sky Pape June 27, 2013 at 12:52 pm

This is a such a flavorsome, satisfying, unusual, and EASY dinner. Plus, it paired fantastically with your recipe for chilled zucchini soup with basil & capers. Thank you!


Viviane June 27, 2013 at 1:37 pm

It is I who thank you, dear Sky! I’m over the moon that you liked the bucatini with chickpeas!


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