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Pasta with Chickpea Sauce

Posted By 3FC On January 9, 2007 @ 10:01 pm In Entrees,Vegetarian | 2 Comments

recipe ingredients
1 lb. dried penne
2 tsp. olive oil
1 onion, thinly sliced
1 red bell pepper, deseeded and sliced
1 can (14 oz) chopped tomatoes, undrained
1 can (15 oz) chickpeas, undrained
1 Tbsp. dry vermouth (optional)
1 tsp. dried oregano
1 large bay leaf
2 Tbsp. capers
salt and fresh ground black pepper

recipe directions
Cook the pasta according to package directions, until al dente. Drain and keep hot. Meanwhile, heat the olive oil in a large saucepan and gently cook the sliced onion and pepper for about 5 minutes, stirring occasionally, until softened. Add the tomatoes, chickpeas, vermouth, herbs and capers; stir well. Season to taste with salt and pepper, and bring to a boil. Reduce heat and simmer about 10 minutes, stirring occasionally. Remove and discardthe bay leaf. Add the hot pasta to the sauce, toss to mix and serve hot.

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