Wednesday, March 9, 2011

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!

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