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
Method
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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