Orecchiette with Rustic Tomato Sauce and Chickpeas

Name: Orecchiette with Rustic Tomato Sauce and Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 cup red onion, chopped; 1 cup fennel, chopped; 2 tbsp garlic, chopped; 1/4 tsp hot-pepper flake; 1 796-mL can tomatoes; 1 540-mL can chickpeas, drained and well rinsed; 1 454 g pkg orecchiette pasta; 1/4 cup Italian parsley, chopped

Prep Time15 mins
Total Time40 mins
Makes4 Servings

If saying orecchiette is too much of a mouthful, try calling this cute noodle 'little ears.' Your kids won't mind gobbling up this hearty, vegetarian pasta with a name like that.

Ingredients

3 tbsp olive oil
1 cup red onion, chopped
1 cup fennel, chopped
2 tbsp garlic, chopped
1/4 tsp hot-pepper flake
1 796-mL can tomatoes
1 540-mL can chickpeas, drained and well rinsed
1 454 g pkg orecchiette pasta
1/4 cup Italian parsley, chopped

Instructions

In a large frying pan, heat olive oil over medium heat. Add onions and fennel, and sauté for 5 min or until softened and lightly browned. Add garlic and chili flakes, and sauté for 1 min or until fragrant.
Chop tomatoes and add to the pan with their juices; bring to a simmer and cook for 10 min or until slightly thickened and flavourful. Add chickpeas and simmer for 5 min longer or until flavours have combined. Season with salt to taste.
Meanwhile, cook orecchiette in boiling salted water according to package directions. Drain pasta, reserving 1 cup of cooking water. Toss pasta with sauce and use about ¼ cup of cooking water to thin slightly if desired. Sprinkle with parsley.

Nutrition (per serving)

Calories 701, Protein 22g, Carbohydrates 123g, Fat 14g, Fibre 13g, Sodium 848mg.

This article was originally published on Jan 10, 2018

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