Pasta

Ingredience

16 oz. fusilli pasta

¼ cup pine nuts, toasted

Half of a 3.8 oz. can sliced black olives, drained

Half of a 15 oz. can garbanzo beans, drained

12 oz. jar bruschetta topping or sauce

Salt and pepper to taste

2 oz. Grana Padano or good Parmesan cheese, grated

Pokyny

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.

While pasta is cooking, toast the pine nuts (or skip this step if you bought already toasted nuts). I like to do this in a small (6-inch) cast-iron skillet, but any small skillet will work. Toast them on low heat until lightly browned, watching very carefully to be sure they don’t burn.

In a small saucepan, combine pine nuts, black olives, garbanzo beans, and bruschetta sauce, with salt and pepper to taste. Heat sauce to boiling; then reduce heat to low and simmer until pasta is ready.

Drain cooked pasta and toss with bruschetta sauce and half of the grated cheese. Use remaining cheese to garnish each serving.