Wednesday, September 8, 2010

Garbanzo pasta : Wk37/3

Serves 4 : Very easy : Quick
300gm pasta twirls
1 onion, chopped
1 red pepper, sliced
±400gm can chopped tomatoes
±400gm can garbanzo beans (chick peas)
100ml dry red wine (optional)
1 tsp oregano
2 Tblsp capers, rinsed, drained and chopped
Freshly ground black pepper

A few shredded basil leaves

Cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm.

Spray a saucepan with non-stick cooking spray.
Dry fry the onion and pepper for about 5 minutes until they start to soften.
Add the tinned tomatoes and the garbanzo beans including their liquid.
Stir through the red wine, oregano and capers, and a good grind of black pepper.
Simmer for about 10 minutes.

Tip the drained pasta into the pan with the sauce and combine well.
Garnish with shredded basil leaves.

Serve with a rocket and watercress salad if desired.

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