This recipe is easily put together with cupboard ingredients in just a short time. It's inexpensive, healthy and fast—and it makes a great weeknight dinner. Add some crumbled Italian sausage if you wish, but make sure to use good quality tomatoes and fresh parmesan cheese to make the dish sing.
Ingredients:
3 cups sliced mushrooms
2 cloves garlic, minced
1 onion, finely chopped
1 (14 oz) can of chickpeas, drained and rinsed
1 (28 oz) can of tomatoes, chopped
2 tbsp tomato paste
1 tsp sugar
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1 3/4 cups penne, macaroni, or ditali pasta
2 tbsp chopped fresh parsley
1/4 cup grated Parmesan cheese
Heat up a small amount of oil in a skillet over medium heat and sauté the mushrooms, garlic, and onion until there is no liquid and the mushrooms are browned. Stir in the tomatoes, sugar, tomato paste, salt, pepper, oregano, and bring to a boil, stirring. Let simmer for about 15 minutes until thickened. If it's still too watery for you, continue to simmer and add about another tablespoon of tomato paste. Add the chickpeas at the end, stirring and simmering to heat through.
In the mean time, cook the pasta in boiling salted water according to package directions. Drain.
Toss the cooked pasta with the finished sauce and top with parsley and Parmesan.
Serves 4
Adapted From Canadian Living March 2010
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