Ditali in Tomato Chickpea Sauce

By á-620

Ingredients

• 2 Tbsp extra virgin olive oil
• 3 cups sliced mushrooms
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 can (14 oz/398ml) chickpeas, drained and rinsed
• 1 can (28 oz 796 ml) diced tomatoes
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1 3/4 cups ditali, penne or macaroni
• 2 Tbsp chopped fresh parsley
• 1/4 cup grated parmesan cheese

Details

Servings 4
Preparation time 10mins
Cooking time 34mins

Preparation

Step 1

In large skillet, heat oil over med-hi heat; cook mushrooms, garlic and onion, stirring occasionally until no liquid remains and mushrooms are browned, 10-15 min
Stir in chicpeas, tomatoes; salt,pepper and oregano; bring to boil. Reduce heat and simmer until slightly thickened, about 5 min.

Meanwhile in large pot of boiling salted water cook ditali until al dente, approx 8 min; drain and return to pot

Add sauce and chopped parsley; toss to coat. Serve sprinkled with Parmesan cheese; garnish with parsley sprigs