Ditali in Tomato Chickpea Sauce

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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