Ditali in Tomato Chickpea Sauce
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 406 |
| pro | 15 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 65 g |
| fibre | 8 g |
| chol | 5 mg |
| sodium | 1,052 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 29 |
| vit A | 14 |
| vit C | 58 |
| folate | 60 |
Tubelike ditali pasta make perfect little containers for this chunky sauce.
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 can (14 oz/398 mL) chickpeas, drained and rinsed
- 1 can (28 oz/796 mL) tomatoes, chopped
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1-3/4 cups ditali pasta or penne or macaroni
- 2 tbsp chopped fresh parsley
- 1/4 cup grated parmesan cheese
- Parsley sprig
Preparation
In large skillet, heat oil over medium-high heat; cook mushrooms, garlic and onion, stirring occasionally, until no liquid remains and mushrooms are browned, 10 to 15 minutes.
Stir in chickpeas, tomatoes, salt, pepper and oregano; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook ditali until al dente, about 8 minutes; drain and return to pot. Add sauce and chopped parsley; toss to coat. Serve sprinkled with Parmesan cheese; garnish with parsley sprigs.
Stir in chickpeas, tomatoes, salt, pepper and oregano; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook ditali until al dente, about 8 minutes; drain and return to pot. Add sauce and chopped parsley; toss to coat. Serve sprinkled with Parmesan cheese; garnish with parsley sprigs.
Source : Canadian Living Magazine: March 2010
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