Pasta With Chick-Pea Sauce -

Pasta With Chick-Pea Sauce

This is a delicious, and very speedy, low fat dish. The quality of canned pulses and tomatoes is so good that it is possible to transform them into a very fresh tasting pasta sauce in minutes. Choose whatever pasta shapes you like, although hollow shapes, such as penne (quills) or shells are particularly good with this sauce.

Ingredients

450g/1lb penne or other pasta shapes
30ml/2 tsp olive oil
1 onion, thinly sliced
1 red pepper, seeded and sliced
400g/14oz can chopped tomatoes
425g/15oz can chick-peas
30ml/2 tbsp dry vermouth (optional)
5ml/1 tsp dried oregano
1 large bay leaf
30ml/2 tbsp capers
Salt and black pepper
Fresh oregano, to garnish

Details

Serves: 6

Method

Boil the pasta as instructed on the packet, then drain. Meanwhile, heat the oil in a large saucepan and gently fry the onion and pepper for about 5 minutes, stirring occasionally, until softened.

Add the tomatoes, chick-peas with their liquid, vermouth (if liked), herbs and capers and stir well.

Season to taste and bring to the boil, then simmer for about 10 min­utes. Remove the bay leaf and mix in the pasta. Reheat and serve hot, garnished with sprigs of oregano.

COOK'S TIP:- Choose fresh or dried unfilled pasta for this dish. Whichever you choose, cook it in a large saucepan of water, so that the pasta keeps separate and doesn't stick together. Fresh pasta takes about 2-4 minutes to cook and dried pasta about 8-10 minutes. Cook pasta until it is al dente-firm and neither too hard nor too soft.

NUTRITION NOTES Per portion:- Energy 268Kcals/1125kj, Fat 2.0g, Saturated Fat 0.5g, Cholesterol 1.3mg, Fibre 4.3g

Related food category:

• Vegetable and Vegetarian Dishes
• Pasta and Noodles