Pasta with Fried Chickpeas, Tomatoes, Olives and Capers
 
Ingredients
  • 1 pound of pasta (your choice)
  • ¼ cup capers, drained
  • ¼ cup manzanilla olives, sliced
  • 6-8 cherry tomatoes, halved
  • 1 can chickpeas, drained
  • ½ tsp salt and pepper each
  • ½ tsp paprika
  • For the Sauce:
  • 2 cloves garlic, minced
  • ¼ cup grated parmesan cheese
  • ¼ cup Devo Aged Balsamic Vinegar
  • 1 tsp dijon mustad
  • ½ cup extra virgin olive oil
  • ½ tsp salt and pepper each
Instructions
  1. Boil pasta according to package directions. Meanwhile, drain the chickpeas on a paper towel and place on a baking sheet. Drizzle with 2 TBSP olive oil, ½ tsp salt and pepper each, ½ tsp paprika. Toss well and bake at 400 for 10-12 minutes.
  2. Saute the garlic in 2 TBSP of olive oil for 3-5 minutes until tender and toasted. Remove from heat and transfer to a glass bowl or jar. Whisk in the remaining olive oil, balsamic vinegar, mustard and salt and pepper.
  3. Mix together the drained pasta with the capers, olives, tomatoes, fried chickpeas and balsamic parmesan sauce. Serve warm or at room temperature.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/04/16/pasta-with-fried-chickpeas-tomatoes-olives-and-capers/