Ditali in Tomato Chickpea Sauce
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.
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INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 3
- 2
- 1
- 14
- 28
- 3⁄4teaspoon salt
- 1⁄2teaspoon ground black pepper
- 1⁄2teaspoon dried oregano
- 1 3⁄4cups elbow macaroni
- 2
- 1⁄4
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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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