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- 12 oz. orecchiette pasta
- 2 pints cherry tomatoes, halved
- 1/2 yellow onion, sliced
- 2 garlic cloves, minced
- 1 jar your favorite marinara sauce
- 1 cup arugula
- 1 15oz can garbanzo beans, drained and rinsed
- 2 ounces fresh grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper
Heat olive oil over medium heat in a large, high-sided skillet or Dutch oven. Add onion and garlic, cook until softened being careful not to burn garlic. Add cherry tomatoes, season with salt and pepper. Add pasta sauce and bring to a low simmer.
Meanwhile, bring a pot of water to boil for the pasta. Cook pasta according to package directions. Drain completely and stir cooked pasta into tomato sauce.
Add chickpeas and cook until heated throughout, about two minutes.
Transfer pasta to serving dish and top generously with Parmesan and fresh arugula.Recipes Home
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