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