Sicilian Market Pasta

By blum099

Makes about 6 servings: 398 Calories (kcal); 5g Total Fat; (11% calories from fat); 14g Protein; 73g Carbohydrate; 0mg Cholesterol; 173mg Sodium; 4g Fiber.

Ingredients

• Ingredients
• a few drops of olive oil
• 6 – 8 cloves garlic, coarsely chopped
• 1/2 medium red onion, diced
• salt and freshly ground black pepper
• zest of one orange
• 1/2 teaspoon oregano
• 1/4 – 1/2 teaspoon red chile pepper flakes
• 1 pound spaghetti (gluten-free folks try Tinkyada rice pasta)
• 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
• 1 cup loosely packed chopped fresh basil or 1/2 cup frozen chopped basil, thawed
• 16 kalamata or oil-cured black olives, pitted and coarsely chopped
• 2 cups cherry tomatoes, halved (larger ones quartered)

Details

Adapted from blog.fatfreevegan.com

Preparation

Step 1

Put a large pot of water on to boil.
Rub the bottom of a large (12-inch or more) deep skillet with a few drops of olive oil. Sauté the garlic just until it becomes golden. Remove from skillet and set aside. Add the onion to the skillet and saute until soft, seasoning with salt and pepper. Add the orange zest and cook about 30 seconds more. Stir in the oregano and red pepper and cook for about 10 seconds. Remove from heat and set aside.
When the water reaches a boil, add the pasta and salt to taste. When the pasta is almost done (firm to the bite), add the drained chickpeas and cook until the pasta is completely done. Remove one cup of the cooking water and add it to the onions in the skillet. Drain the pasta.
Add the reserved garlic to the skillet and bring to a simmer. Add the basil and olives and stir. Add the pasta and toss to coat completely. Stir in the tomatoes and taste for seasoning, adding more salt and pepper as needed. Serve hot or at room temperature.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)