Chicpea Sauce with Fettuccine from Dinners in a Flash

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Chicpea Sauce with Fettuccine
Served with sauteed vegetables and garlic bread.

Serves 8

Ingredients

Qty	Unit	Ingredient

1	pkg	Fettuccine - 16 oz
1/3	C	Olive oil
1	Tsp	Garlic, chopped
1	ea	Onion - medium, chopped
1 1/2	Tsp	Dried Oregano
12	ea	Fresh basil leaves, chopped
2	ea	Bay leaves
1	Can	Chickpeas - 15 oz, drained and rinsed
2	ea	Tomatoes - medium, diced
1/2	Tsp	Salt
		Parmesan cheese for serving

Instructions

Prepare the fettuccine according to package directions. Before dumping water used to cook pasta, keep three quarters of a cup of water and set aside.

In a skillet, heat oil and add garlic and cook for one minute and add onion, oregano, basil and bay leaves and cook for 5 more minutes.

In a shallow dish, mash a quarter of the chickpeas. Add the mashed and whole chickpeas, tomatoes and salt to the onions. Cover and lower heat and cook for 15 minutes. Stir occasionally. Remove bay leaves.

Drain pasta and stir in the sauce. Add the reserved pasta water to thin sauce and toss to combine. Serve hot with Parmesan cheese on top.