Whole Grain Pasta with Garbanzo Beans

This recipe makes more servings than the recipe says (about 6-8 depending on size), which is a good thing (I love leftovers). It's from Food Network's website and Ben found it one day and we decided to try it out last week. We made a few tweaks to the original recipe (which of course made it better, right?). Instead of using chickpeas, we used garbanzo beans and we doubled the amount so that the dish would be extra hardy. And instead of using escarole (because we couldn't find it in the grocery store) we use arugula. Not much of a difference there. Anyways, here's the recipe!

Whole Grain Pasta with Chickpeas
Ingredients

• 2 cups whole grain penne
• 1 head arugula, roughly chopped
• 4 tablespoons EVOO, plus more to taste
• 1/4 cup capers, drained and patted dry
• 5 cloves garlic, sliced
• 1/2 cup roughly chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 1 28 oz. can whole peeled tomatoes, crushed slightly
• liquid reserved
• 2 15 oz. cans garbanzo beans, drained, rinsed and patted dry
• Kosher salt and freshly ground pepper
• 2 bay leaves
• 1/2 cup freshly grated Parmesan cheese, plus more for garnish

Directions
1. cook the pasta according to the package directions; add the arugula during the last 2 minutes, cover and do not stir.
2. Remove arugula with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid.
3. If you are using capers, heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
4. Add the remaining 3 tablespoons of oil to the skillet. Cook the garlic, parsley, and red pepper flakes until the garlic toast slightly, 1 minute.
5. Add tomatoes, garbanzo beans, a pinch of salt and the bay leaves. Cook until the garbanzo beans soften a little, about 6 minutes.
6. Add the arugula and cook until the sauce thickens slightly, about 4 minutes. Remove and discard bay leaves.
7. Add the cooked pasta to the skillet and toss with the sauce. Stir in the cheese and top with fried capers