| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
Veggie, Pasta, Meal, Good |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 1/2 |
tb |
Garlic clove, minced |
| 16 |
oz |
Canned crush tomatoes |
| 1 |
tb |
Basil, dried |
| 1 |
tb |
Oregano, dried |
| 1/4 |
ts |
Pepper |
| 15 |
oz |
Chickpeas canned |
| 8 |
oz |
Elbow macaroni, dry |
| 2 |
tb |
Parsley, dried |
| 1/2 |
c |
Medium salsa |
INSTRUCTIONS
Heat the olive oil in a medium-size heavy saucepan over moderate heat for
30 seconds; add the garlic and cook, stirring, for 30 seconds. Mix in the
tomatoes, salsa, parsley, basil, oregano, and pepper; bring to a boil,
lower the heat so that the mixture bubbles gently, then simmer, uncovered,
for 10 minutes or until slightly thickened.
Stir in the chick peas and simmer, uncovered, 10 minutes longer.
Cook the macaroni according to the package directions, omitting the salt;
drain well and transfer to a heated bowl. Pour the chick pea mixture over
the macaroni and toss well. Options: Can add some chopped red or green
peppers for taste and color when mixing in the tomatoes. Source: The
Vegetarian Times Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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