Pasta Siciliana
By: Anonymous
Published: Sunday, February 21, 2010 - 1:50am

Ingredients




1 tablespoon extra-virgin olive oil
1 cup diced zucchini
1/2 cup chopped onion
1 can chickpeas (15 oz.) drained
and rinsed
1 1/2 cups canned plum tomatoes
2 tablespoons chopped Italian parsley
1 tablespoon capers drained and rinsed
(optional)
12 ounces spaghetti or linguini
Grated Parmesan cheese (optional)

Preparation

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. 2 Yield: 4 servings