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5 minutes
20 minutes
25 minutes
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 teaspoon olive oil
- 2 (15.5 ounce) cans garbanzo beans
- salt and pepper to taste
- 2 sprigs fresh rosemary
- 1 cup acini di pepe pasta
- In a large saucepan, mix together the tomatoes, olive oil, and 1 1/2 cans of beans. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans until smooth, then stir into the saucepan. Add rosemary sprigs whole (they will be removed later).
- Simmer acini de pepe pasta until tender, gently stirring to prevent sticking. Remove rosemary and season with salt and pepper.
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