Back to basics the Italian way - WFSB 3 Connecticut

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Back to basics the Italian way

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James O’Shea from the West Street Grill is here with a delicious classic “modern” penne rigate.  Click the link on the video for more about the West Street Grill.

Classic Italian "Modern" Penne Rigate

No. 41 Organic with Organic Chickpeas & Arugula


3 ½ Tablespoons of good quality olive oil

4 Cloves of garlic, minced fine

¼ Jalapeno minced fine

1-2 Large Shallots finely minced

1 Can of organic Garbanzo beans (chickpeas) (Drained and Rinsed)

 1 Box of Organic Penne Rigate (12oz Box) (De Cecco)

Sea Salt and Freshly Ground Pepper

Small Dish of Black Olives (Kalamata)

½ Cup of Toasted Crushed Walnuts

Julienne of Basil and Mint (4 Basil, 2 Mint Leaves)

Small Bunch of Arugula


Warm 2 Tablespoons of the oil in a large skillet, add the Garlic, Jalapeno, Shallots over Medium Heat.

Cook for a few minutes and add the Chickpeas and ½ cup of Springwater. Cover and simmer gently.

Cook the pasta in lots of salted water until Al Dente, 10 minutes or so.

Drain and add in the chickpeas.

Toss together, taste for salt and pepper.

Drizzle over remaining oil.

Serve with the walnuts and olives sprinkled over top with Julienne of Basil, Mint and Garden fresh Arugula