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    Pasta with Tomato-Olive Sauce


    Source of Recipe


    Woman's Day
    Cook 8 oz whole-wheat penne pasta as package directs.

    Meanwhile heat 1 Tbsp olive oil in a large nonstick skillet.

    Add 3/4 cup finely chopped onion and 2 tsp minced garlic; cook until soft.

    Add two 14 1/2-oz cans diced tomatoes in thick juice; a 15-oz can chickpeas, rinsed; 15 pitted kalamata olives and 1 tsp each crushed fennel seeds and dried oregano.

    Cover; simmer 10 minutes.

    Toss pasta with sauce.
 

 

 

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