Rigatoni Con Ceci e Broccoli (Rigatoni with Chickpeas and Broccoli)


Rigatoni Con Ceci e Broccoli (Rigatoni with Chickpeas and Broccoli)
 
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Recipe type: entrees
Ingredients
  • ½ pounds rigatoni, cooked al dente and cooled to room temperature
  • ½ pounds (about 1 cup) cooked broccoli florets
  • ½ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 cup drained, canned chickpeas, rinsed
  • 2 tablespoons chopped fresh or 1 teaspoons dried basil
  • 2 pounds fresh plum tomatoes, seeded and chopped
  • Salt to taste
  • Freshly ground pepper to taste
Instructions
  1. In a large serving bowl, combine all ingredients in the order listed.
  2. Toss gently.

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