Pasta Siciliana

Photo: flickr user fugzu

Ingredients

1 tablespoon extra-virgin olive oil

1 cup diced zucchini

1/2 cup chopped onion

1 can chickpeas (15 oz.) drained

and rinsed

1 1/2 cups canned plum tomatoes

2 tablespoons chopped Italian parsley

1 tablespoon capers drained and rinsed

(optional)

12 ounces spaghetti or linguini

Grated Parmesan cheese (optional)

Preparation

In a medium non-stick skillet, heat the oil. Add the zucchini and onion; saute until the onion softens, 3-4 minutes. Mix in chickpeas and tomatoes, breaking up the tomatoes with a wooden spoon. Simmer until the tomatoes have released their liquid and are soft, 12-15 minutes. While the sauce cooks, prepare the spaghetti according to package directions. Drain the pasta and turn it into a warm serving bowl. Mix the parsley and capers if using, into sauce. Pour the sauce over the spaghetti and serve, passing a bowl of grated cheese to sprinkle over the pasta, if desired.

Yield: 4 servings