Monday, April 9, 2012

The Weekday Vegetarian 2 - with a recipe

This is one of my favorite quick pasta meals. It's an all-in-one meal, and the sauce can be made in advance so that all you have to do is cook the pasta in the evening.

Pasta e Ceci (Pasta with Chick Peas) - serves four


Olive oil

Large onion, diced

Two bell peppers (red and/or green depending on your preference and the price), diced

Large can of chopped tomatoes or one box of Pomi chopped tomatoes

2 small cans of chick peas, rinsed, or 4 cups of cooked chick peas

Oregano to taste

Hot pepper flakes to taste

Salt and back pepper to taste

Pasta - 12 ounces for 4 people, rotini, medium shells, and cellentani are all good choices


Saute the onion in olive oil until translucent. Add the peppers and saute until they start to soften. Add the tomatoes, oregano, salt, black pepper, and pepper flakes. Simmer until the peppers are done. Add the chick peas and heat through. Adjust the seasonings. If you find the sauce to be too thin, you can add a small can of tomato sauce or a few tablespoons of tomato paste before the vegetables are completely cooked. If you find the sauce to be too thick, add a small amount of the pasta cooking water. Sometimes I add sliced mushrooms to this sauce, sauteing them after the onions.

Boil the pasta in plenty of salted water. Mix the sauce and pasta. Serve with grated pecorino or parmesan. You can also serve this with feta cheese crumbled on top. This option is especially appealing if you are used to eating meat with every meal! as the feta adds a richer taste to the dish. While this works as a one-dish dinner, a salad or green vegetable like broccoli is nice too.

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