Ditali in Tomato Chickpea Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was featured on the cover of the March issue of Canadian Living. It looked so good, I had to try it. I'm glad I did as it is absolutely delicious. It comes together very quickly and reheats well, which is important to me as I always seem to have leftovers. I made it with occhi di lupo, which is another short pasta that is similar to ditali, but you can also substitute penne or elbow macaroni. Ingredients:
2 tablespoons extra virgin olive oil |
3 cups mushrooms, sliced |
2 garlic cloves, minced |
1 onion, finely chopped |
14 ounces chickpeas, drained and rinsed |
28 ounces canned tomatoes, chopped |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon dried oregano |
1 3/4 cups elbow macaroni |
2 tablespoons fresh parsley, chopped |
1/4 cup parmesan cheese, grated |
Directions:
1. In a large skillet, heat the oil over medium-high heat and cook the mushrooms, garlic and onion, stirring occasionally, until no liquid remains and the mushrooms are browned, 10 to 15 minutes.
2. Stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
3. Reduce the heat and simmer until slightly thickened, about 5 minutes.
4. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
5. Drain and return to the pot.
6. Add the sauce and chopped parsley and toss to coat.
7. Serve sprinkled with the Parmesan cheese and garnish with additional parsley.
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