Pasta and Garbanzo Beans with Roasted Red Peppers

Serves 8.

  • 1 1/2 15oz cans garbonzo beans, rinsed and drained
  • 1/4 c plus 3 Tbsp balsamic vinegar or red wine vinegar
  • 1 c diced drained seeded canned italian plum tomatoes
  • 1 1/2 lbs fusilli or rotini pasta
  • 2 medium red onions, diced
  • 5 red bell peppers, diced
  • 1 c chopped fresh basil
  • 4 large garlic cloves, minced
  • Combine garbonzo beans, onions and vinegar in a bowl. Set aside. Preheat broiler. Combine bell peppers, tomatoes, 3/4 c basil and garlic in another bowl. Spread mixture evenly over heavy large baking sheet (spread with pam type substance). Broil until peppers soften slightly, stirring occasionally ~10 minutes. Add to garbanzo beans. Meanwhile, cook pasta, when done, add to bowl of all the other stuff, toss well. Sprinkly with remaining 1/4 cup basil if desired.