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Orecchiette with rustic tomato sauce and chickpeas

Published by Today's Parent on 5/10/2012
Photo
Jodi Pudge
3/5
(21)
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Ingredients

  • 3 tbsp olive oil
  • 1 cup red onion, chopped
  • 1 cup fennel, chopped
  • 2 tbsp garlic, chopped
  • 1/4 tsp chili flakes
  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  • 701 calories
  • 22 g protein
  • 14 g fat
  • 123 g carbohydrates
  • 13 g fibre
  • 8 mg iron
  • 848 mg sodium
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