Ditali In Tomato Chickpea Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 3 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 14 ounces chickpeas, drained and rinsed
• 28 ounces canned tomatoes, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 3/4 cups elbow macaroni
• 2 tablespoons fresh parsley, chopped
• 1/4 cup parmesan cheese, grated

Recipe

• 1 in a large skillet, heat the oil over medium-high heat and cook the mushrooms, garlic and onion, stirring occasionally, until no liquid remains and the mushrooms are browned, 10 to 15 minutes.
• 2 stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
• 3 reduce the heat and simmer until slightly thickened, about 5 minutes.
• 4 meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
• 5 drain and return to the pot.
• 6 add the sauce and chopped parsley and toss to coat.
• 7 serve sprinkled with the parmesan cheese and garnish with additional parsley.