Chickpea Pasta Marinara
"High-protein pasta night that's on the table in 15 minutes flat. Banza + Rao's is the Costco power couple nobody talks about enough."
The Game Plan
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Bring a large pot of water to a rolling boil and salt it generously — it should taste like the sea. Add the chickpea pasta and cook according to the package directions, usually about 7–8 minutes. Reserve 1/2 cup pasta water before draining.
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While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, stirring gently for about 1 minute until the garlic is just barely golden. Pull it off the heat if it starts to brown too fast — burned garlic is bitter garlic.
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Pour the Rao's marinara into the skillet and warm it through for 2–3 minutes over medium heat.
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Add the drained pasta directly to the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. The starchy water helps the sauce cling to the pasta.
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Serve in warm bowls, showered with freshly grated Parmigiano Reggiano, torn basil, and black pepper.
