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Categories:
extra-virgin olive oil mushrooms garlic onion chickpeas tomatoes salt ground black pepper oregano elbow macaroni fresh parsley Parmesan cheese
Viewed: 33 - Published at: 5 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 3 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 14 ounces chickpeas, drained and rinsed
- 28 ounces canned tomatoes, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 3/4 cups elbow macaroni
- 2 tablespoons fresh parsley, chopped
- 1/4 cup parmesan cheese, grated
Method
- In a large skillet, heat the oil over medium-high heat and cook the mushrooms, garlic and onion, stirring occasionally, until no liquid remains and the mushrooms are browned, 10 to 15 minutes.
- Stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
- Reduce the heat and simmer until slightly thickened, about 5 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
- Drain and return to the pot.
- Add the sauce and chopped parsley and toss to coat.
- Serve sprinkled with the Parmesan cheese and garnish with additional parsley.
