Mafaldine with Chickpeas and Prosciutto ___

Mafaldine with Chickpeas and Prosciutto


For the Pasta:

  • 3 tablespoons extra virgin olive oil
  • 3 sprigs of fresh rosemary
  • 4 ounces prosciutto, cubed
  • 1 small red onion, finely chopped
  • 1 pint cherry tomatoes, cut in half
  • 16 ounces chickpleas from a can, drained and rinsed
  • salt and black pepper, as desired
  • 1 pound dried mafaldine pasta


Put a large sauté pan over a medium flame and heat the oil. Add the rosemary and prosciutto and sauté until crisp, about 2-3 minutes.

Add the onion to the pan and cook until slightly softened, about 2-3 minutes.

Add the tomatoes and cook until they break down and release some juice, about 5 minutes.

Finally add in the chickpeas and toss for 2 minutes. Taste for seasoning and add salt and black pepper as desired.

Drop the pasta into a large pot of generously salted boiling water. Scoop out 1/2 cup of pasta water and set aside. Cook the pasta until al dente and drain.

Toss the pasta in the sauté pan with the sauce over medium heat for 2 minutes, adding the reserved pasta water if necessary.