INGREDIENTS :

1 ½ cups finely chopped onion

2 large garlic cloves, minced or pressed fresh sprigs rosemary, 2" each

3 cups chopped Unico Whole Tomatoes, undrained

2 tbsp Gallo Pure Olive Oil

2/3 cups crumbled feta cheese and chopped fresh tomatoes (optional)

3 ½ cups Unico Chick Peas, drained

1 lb. (450 g) Unico Ditali or Unico Tubetti

salt and ground black pepper to taste

PREPARATION: Combine the onion, garlic, rosemary and oil in a well seasoned skillet or non – stick saucepan and saute on low heat for about 10 minutes, until the onions are soft and golden. Add the tomatoes and half the chickpeas and cook for about 10 minutes. Remove the rosemary sprigs and discard. In a blender, puree the tomato chickpea mixture until smooth. Return it to the skillet, stir in the remaining chickpeas and add salt and pepper to taste.

Meanwhile, bring a large covered pot of water to a boil. When the water boils, add the pasta, stir, cover the pot and return to boil. Stir the pasta again and cook uncovered, until al dente. Drain the pasta. In a large serving bowl, toss the pasta with chickpea sauce and serve immediately. Sprinkle with feta cheese or pass the feta at the table and top with tomatoes if desired.

View a Shopping List for this Recipe