Ditali in Tomato Chickpea Sauce
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
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
- 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.
- Stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
- Reduce the heat and simmer until slightly thickened, about 5 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
- Drain and return to the pot.
- Add the sauce and chopped parsley and toss to coat.
- Serve sprinkled with the Parmesan cheese and garnish with additional parsley.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>