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Spaghetti with Chick Peas and Zucchini


  • 1 Lb Rienzi Spaghetti Pasta
  • 2 - 14oz Cans of Rienzi Chick Peas
  • 2 Cups Rienzi Crushed Peeled Tomatoes
  • 3 Medium Zucchini
  • 1 Medium onion
  • 1 Tbs  Fresh rosemary
  • 3 Bay leaves
  • Peperoncino (Hot pepper)
  • Rienzi Extra Virgin Olive oil
  • Rienzi Pecorino cheese


  • Cut the Zucchini in round slices a little less than ¼” thick.
  • In a sauté` pan add four Tbs. of Extra Virgin olive oil and sauté all the zucchini slices on both sides until they have a golden color. Set aside.
  • In a large pan add some olive oil and saute` the onion chopped finely. Once the onion turns translucent, add the rosemary and the bay leaves.
  • Drain the chick peas and add them to the pan and let everything cook for 2 minutes.
  • Add the tomatoes and continue to cook for an additional 10 minutes at medium flame.
  • Separately cook the pasta and remove it when it is very "Al Dente".
  • Add the pasta to the pan and continue cooking everything together for 2-3 minutes by tossing all the ingredients.
  • Serve with a few drops of Extra Virgin olive oil and Pecorino cheese.
  • Garnish the plate with slices of Zucchini.