Ditali in Tomato Chickpea Sauce

By krystallondon

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

Ingredients

• 2 tbsp (25 mL) extra-virgin olive oil
• 3 cups (750 mL) 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 (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/2 tsp (2 mL) dried oregano
• 1-3/4 cups (425 mL) ditali pasta or penne or macaroni
• 2 tbsp (25 mL) chopped fresh parsley
• 1/4 cup (50 mL) grated parmesan cheese
• Parsley sprig

Preparation

Step 1

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 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 1052 mg
% RDI: -
calcium 17%
iron 29%
vit A 14%
vit C 58%
folate 60%