Ingredients
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16 ounces medium pasta shells
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1 cup yellow onion, chopped
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2 garlic cloves, minced
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1/4 cup olive oil
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2 (15 ounce) cans chickpeas, rinsed and drained
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1 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes (or more to taste)
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1 bay leaf
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2 (14 1/2 ounce) cans diced tomatoes
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1/2 cup fresh Italian parsley, chopped
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1/4 cup parmesan cheese, grated (or more to taste)
Instructions
- Heat water for pasta.
- Saute onion and garlic in oil in covered skillet over low heat until very soft, about 10 minutes.
- Add chick peas, salt, oregano, black and red peppers, and bay leaf to skillet. Crush half of the chick peas with the back of a wooden spoon.
- Stir in tomatoes with liquid and parsley. Simmer, covered, 10 minutes.
- Cook pasta according to directions while sauce is simmering.
- Continue to simmer sauce uncovered to thicken slightly, about 3 minutes.
- Drain pasta. Remove bay leaf from sauce. Pour sauce over pasta and toss.