In Italy, pasta mista is a dish that combines left over pasta shapes. This recipe uses Mezzi Rigatoni, Ditalini, Pipette, and cut spaghetti, but you can use any combination of shapes you have on hand. Chef Lorenzo’s recipe features leftover ingredients to create a delicious meal that also reduces food waste.
Ingredients 6 Servings
- 12 ounces of different Barilla® pasta cuts [pictured: Mezzi Rigatoni, Ditalini, Pipette & Cut Spaghetti]
- 4 tablespoons extra virgin olive oil, divided
- 1 garlic clove, minced
- 2 teaspoons Italian seasoning
- 1 jar chickpeas, drained
- 1 8-ounce jar roasted peppers, drained and sliced
- 2 teaspoons dry Italian parsley
- Salt and red pepper flakes to taste
Bring a large pot of water to a boil, cook pasta according to package directions, starting with the cut with the longest cook time and finishing with the cut with the shortest cook time.
- Meanwhile, in a skillet sauté garlic, red pepper flakes and Italian seasoning with half the olive oil for two minutes. Stir in chickpeas, one cup of hot water and simmer for two minutes.
- Cool down 1/3 of skillet mixture and process in the blender.
Add pureed mixture back to the skillet. Stir in peppers and Italian parsley; bring back to a gentle simmer.
Drain pasta and toss with chickpea-pepper mixture for a minute, drizzle with remaining olive oil and serve immediately.