I don’t know about you, but by the time it’s Friday, I’m pretty gosh darn tired. The last thing I want to do is slave over the stove for hours. I still want something healthy and delicious, and I want it now.
Enter, my first (easy)…
Friday Night Fix: Baked Rigatoni with Roasted Broccoli and Chickpeas
1 ounce anchovies packed in oil
6 cloves garlic, chopped
1 can chickpeas (RESERVE THE LIQUID)
1/4 cup clam juice
1 head of broccoli
1/4 lb ricotta salata, cubed
1 lb rigatoni
Heat oven to 450 degrees.
In a pan over medium high heat, saute anchovies and garlic in a tablespoon of olive oil. Stir until garlic browns and anchovies melt away. Add the chickpea liquid and clam juice.
Pour the anchovy mixture into a roasting pan, add chickpeas and broccoli and toss to coat. Roast for 15-20 minutes.
In the meantime, cook the rigatoni according to the directions on the package, until al dente. Reserve a cup of the cooking liquid, then drain the pasta.
Add pasta and ricotta salata to the roasted veggies. Toss and roast for 5-10 minutes. Add the pasta liquid if it seems to get dry. Remove from the oven, add chili flakes and shred parmiggiano on top. Serve hot and enjoy!