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Mafaldine with Chickpeas and Prosciutto

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Created by rossella rago,

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Key Ingredients
Difficulty Level
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2-3 Sprigs Fresh Rosemary
  • 4 oz Prosciutto, cubed
  • 1 Small Red Onion, cut into a 1/4 inch dice
  • 1 Pint Cherry Cherry Tomatoes, cut in half
  • 1-16 oz Can Chickpeas, drained and rinsed
  • Salt and Black Pepper as desired
  • 1 Pound Dried Mafaldine Pasta
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  1. 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.
  2. Add the onion to the pan and cook until slightly softened, about 2-3 minutes.
  3. Add the tomatoes and cook until they break down and release some juice, about 5 minutes.
  4. Finally add in the chickpeas and toss for 2 minutes. Taste for seasoning and add salt and black pepper as desired.
  5. Drop the pasta into a large pot of generously salted boiling water. Scoop out 1/2 cup of pasta water and set aside.
  6. 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. your social media marketing partner