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[edit] Ingredients
1 |
tablespoon extra-virgin olive oil |
1 |
cup diced zucchini |
½ |
cup chopped onion |
1 |
can chickpeas (15 oz.) drained |
|
and rinsed |
1 ½ |
|
2 |
tablespoons chopped Italian parsley |
1 |
tablespoon capers drained and rinsed |
|
(optional) |
12 |
|
|
Grated Parmesan cheese (optional) |
[edit] Preparation
Step 1 |
In a medium non-stick skillet, heat the oil. Add the zucchini and onion; saute until the onion softens, 3-4 minutes. Mix in chickpeas and tomatoes, breaking up the tomatoes with a wooden spoon. Simmer until the tomatoes have released their liquid and are soft, 12-15 minutes. While the sauce cooks, prepare the spaghetti according to package directions. Drain the pasta and turn it into a warm serving bowl. Mix the parsley and capers if using, into sauce. Pour the sauce over the spaghetti and serve, passing a bowl of grated cheese to sprinkle over the pasta, if desired. |
Step 2 |
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[edit] About Pasta Siciliana
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