Ditali in Tomato Chickpea Sauce

Ditali in Tomato Chickpea Sauce Image by: Ditali in Tomato Chickpea Sauce Author: Canadian Living

Tubelike ditali pasta make perfect little containers for this chunky sauce.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2010

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cups sliced mushrooms
  • 2 cloves garlic minced
  • 1 onion finely chopped
  • 1 can (14 oz/398 mL) chickpea drained and rinsed
  • 1 can (28 oz/796 mL) tomato chopped
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1 3/4 cup ditali pasta
  • 1 3/4 cup penne
  • 1 3/4 cup macaroni
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated parmesan cheese
  • parsley sprig

Method

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.

Nutritional facts Per serving: about

  • Sodium 1052 mg
  • Protein 15 g
  • Calories 406.0
  • Total fat 11 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 65 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ditali in Tomato Chickpea Sauce

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