Orecchiette with Rustic Tomato Sauce and Chickpeas

52

PREP TIME

15 min

TOTAL TIME

40 min

Makes

4 Servings

Orecchiette with Rustic Tomato Sauce and Chickpeas

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
  • 22 g,
  • Carbohydrates
  • 123 g,
  • Fat
  • 14 g,
  • Fibre
  • 13 g,
  • Sodium
  • 848 mg.
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