Pasta & Pizza Vegetarian

Casarecce with Chickpea, Fire Roasted Tomato



  • 1 jar Vero Gusto Heritage Marinara
  • 1 box Barilla Collezione Casarecce
  • 1 clove garlic
  • 4 tbsp extra virgin olive oil
  • 10 cipollini onions, peeled
  • 15 oz can chickpeas, drained
  • 1/2 cup of Parmigiano-Reggiano cheese, grated
  • 1 tbsp Italian parsley, chopped
  • Salt and black pepper to taste
  • Chili pepper flakes to taste


  1. Bring a large pot of water to a boil.
  2. In a skillet, add garlic and chili flakes, cook garlic until slightly yellow in color, about 1-2 minutes.
  3. Add chickpeas and onions and sauté for 3-4 minutes or until the onions are tender and browned.
  4. Add jar of Vero Gusto and reduce to a desired consistency. Season with salt to taste.
  5. Meanwhile, cook pasta according to package directions. Drain and toss the pasta with the sauce, remove from the heat and fold in cheese and parsley.

Nutrition Profile

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