Hi Foodie Friends,
Happy Easter to all!! I hope you all enjoyed your Easter Holiday and I know it must have been odd not having family members or friends over. I guess you already know that begin Greek I will be celebrating Easter this coming Sunday. Celebrating Easter this year will be quite strange. This is the first Easter since leaving Greece in 2011, my mom will not be here for the holiday. What a strange year 🙁 I am keeping positive, I hope you are tooooo!!
This year I decided to make the traditional Greek Butter Cookies but with a twist. I am thinking of adding Orange zest into the batter. I find baking to be such a challenge. So, this time I am prepared, a few weeks ago I went out and bought a scale. I was able to find one package of flour in my local supermarket…This was funny, they have the flour on the bottom shelf, geeezzz. People don’t like to bend over and start to search but ahhhh I did and wayyyy in the back of the shelf was this lonely package of flour just waiting for me. 🙂
My recipe for today is Pasta. This Pipe Pasta Recipe is something I put together many many years ago. It is so simple to make and if you’re looking for spicy then look no more. 🙂 (Yes, I added Chili peppers into this sauce). Not too much but just enough to give it a kick. This is a seriously delicious Pasta dish….that is if you love chickpeas, beans, and tomatoes.
STAY SAFE!!!
Mini Pipe Pasta with Chickpea, bean spicy Tomato Sauce
Ingredients
- 1 package Pipe Pasta or pasta of your choice
- 2 cups Chickpeas boiled or canned
- 2 cups Kidney Beans can
- 5 Fresh Tomatoes grated
- ½ cup Olive Oil
- 2 tbsp Sugar
- Salt
- 1 tsp Chili Pepper Flakes
- Parmesan Cheese garnish
Instructions
- Cook Tomatoes and Olive Oil for about 15 minutes on low heat.
- Add-in the beans and chickpeas continue cooking.
- Add the remaining ingredients. Cook until sauce thickens.
- Garnish with Parmesan Cheese
KALI MAS OREXI!!! 🙂