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10/17/2011 National Pasta Day Tomato and Chickpea Pasta

Source of Recipe

Pasta Recipe


Recipe Introduction

It’s National Pasta Day! Linguine, fettuccine, spaghetti, tortellini, ziti—the list of pastas is endless! Pasta is typically thought of as an Italian dish, but there is evidence that people living in Asia in 2000 BC made noodles with millet! Pasta can be made dry (pasta secca) or fresh (pasta fresca). There are over 350 varieties of dried pasta in Italy. The highest quality of dried pasta is made with pure durum semolina flour and water. Did you know that a typical Italian person eats over sixty pounds of pasta per year? In comparison, Americans only eat around twenty pounds of pasta per person per year! To celebrate National Pasta Day, enjoy a delightful dish of your favorite type of pasta topped with a scrumptious sauce! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/17/2011 National Pasta Day Tomato and Chickpea Pasta


Tomato and Chickpea Pasta


1 tin of chopped tomatoes--410gm--14oz--2 cups or use fresh skinned tomatoes
2 large onions diced
2 garlic cloves chopped
4 oz--1/2 cup--100gm of bacon, plain or I prefer smoked, cut into small pieces
1 cup--4 oz--100gm sliced mushrooms
1 tin of chickpeas-2 cups--14 oz--410gm
olive oil
dried oregano
salt and pepper to taste
Pasta such as macaroni 2 cups--8oz--200gm, this does for 2 but alter to suit your appetites



Recipe


Heat the olive oil and fry the onions (do not brown), add the bacon and garlic, cook for a few minutes. Add the mushrooms , stir and cook for about 4 minutes. Add the tin of tomatoes, the tin of chickpeas and oregano, add the salt and pepper, taste and stir.

I now cover and simmer for about 10 minutes. I like the pasta sauce to be dry but you may like it more runny, add water according to your preference.