Chickpeas and Pasta with Sizzling Sage and Garlic

Copyright: Vegetarian Cooking for Everyone

1 large onion, diced
¼ cup extra virgin olive oil
1 pinch red pepper flakes
3 cups chickpeas, or cannelloni beans (2 cans)
8 ounces farfalle, or other large dried pasta
2 large garlic, minced
3 tablespoons fresh sage, chopped

In a wide skillet over medium heat, fry the onion in 2 tablespoons of the oil until golden, stirring frequently, especially toward the end. Season with salt, plenty of pepper, and the pepper flakes. Add the chickpeas and turn the heat to low. Meanwhile, boil the pasta in salted water until al dente, then add it to the chickpeas. Heat the remaining oil in a small skillet over high heat. Add the garlic and sage and fry for 20 seconds. Immediately pour over the dish and serve.