Spaghetti with Broccoli, Chickpeas, and Garlic
(Spaghetti con Broccoli, Ceci e Aglio)
Ingredients:
6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound spaghetti
Finely grated Parmigiano cheese
Directions:
Cook garlic and red pepper flakes in olive oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes.
Stir in chickpeas and cook until heated through.
Cook pasta in a 6 to 8-quart pot of boiling salted water until 'al dente'.
Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
Serve drizzled with additional olive oil. Makes 4 main-course servings.