RIgatoni with Chickpeas and Roasted Tomato Sauce

16 oz. Rigatoni pasta

10 oz. hummus (I used Sabra brand)

2 tablespoons extra-virgin olive oil

1- 28 oz. can diced roasted tomatoes

5 cloves garlic, crushed

2 teaspoons smoked paprika

1/2 cup kalamata olives, chopped

1 teaspoon za'atar (Middle Eastern Spice Mix- I buy mine at Penzey's spices)

Kosher salt & freshly ground black pepper to taste

Cook pasta in large pot of boiling salted water 8-9 minutes. Drain, reserving 1/4 cup liquid; keep pasta warm in reserved liquid.

Meanwhile, heat oil in large heavy skillet over medium heat. Add tomatoes and garlic; sprinkle with paprika, za'atar, salt and pepper. Cook for about 10 minutes. Stir in hummus & olives. Turn heat to low and cook until heated through, about 4-5 minutes.

Serve sauce over pasta.

This is really good over other kinds of pasta~ Cari had it over gluten-free spaghetti & she enjoyed it a lot!