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Categories:
rigatoni zucchini chickpeas chickpeas tomatoes tomato puree kalamata olives olive oil tomato paste garlic Italian-seasoned breadcrumbs
Viewed: 31 - Published at: 5 years agoIngredients
- 8 oz. ziti, rigatoni, or penne pasta
- 1/2 lb. zucchini, coarsely chopped (2 cups)
- 1 1/2 cups cooked chickpeas, or
- 1 15-oz. can chickpeas, rinsed and drained
- 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
- 1 cup tomato puree
- 1/4 cup chopped kalamata olives, divided
- 1 Tbs. olive oil
- 1 Tbs. tomato paste
- 2 cloves garlic, minced (2 tsp.)
- 2 Tbs. Italian-seasoned breadcrumbs
Method
- Preheat oven to 350F.
- Coat 11- x 7-inch baking dish with cooking spray.
- Set aside.
- Cook ziti according to package directions for al dente in large pot of boiling salted water.
- Drain, rinse under cold water, and drain again.
- Return ziti to pot, and set aside.
- Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato puree, 2 Tbs.
- olives, oil, tomato paste, and garlic in large saucepan.
- Bring to a boil.
- Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally.
- Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
- Transfer ziti mixture to prepared baking dish.
- Sprinkle with breadcrumbs and remaining 2 Tbs.
- olives.
- Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.
