Pasta And Garbonzo Beans With Roasted Red Peppers

Recipe Ingredients

1 1/2		Garbonzo beans
		Rinsed and drained
1/4 cup	59ml	Plus 3 tbsp balsamic vinegar
		OR red wine vinegar
1 cup	146g / 5.1oz	Diced drained seeded canned
		Italian plum tomatoes
1 1/2 lbs	681g / 24oz	Fusilli or rotini pasta
2 lbs	908g / 32oz	Red onions - diced (medium)
5		Red bell peppers - diced
1 cup	146g / 5.1oz	Chopped fresh basil
4 cups	372g / 13oz	Garlic cloves - minced (large)

Recipe Instructions

x (optional) parmesan cheese On top (originally 1 cup Mixed in to pasta) Combine garbonzo beans, onions and vinegar in a bowl. Set aside. Preheat broiler. Combine bell peppers, tomatoes, 3/4 c basil and garlic in another bowl. Spread mixture evenly over heavy large baking sheet (spread with pam type substance). Broil until peppers soften slightly, stirring occasionally ~10min. Add to garbonzo beans. Meanwhile, cook pasta, when done, add to bowl of all the other stuff, toss well. Sprinkly with remaining 1/4c basil and cheese if desired.

Source:
The Classic Italian Cookbook by Marcella Hazan

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