Date: Tue, 20 Apr 93 10:04:28 PDT
From: therese@garnet.berkeley.edu
This is from the book, "125 Best Meatless Pasta Dishes"
Sauce of Tomatoes, Rosemary, and Garbanzos
1 28-oz can whole tomatoes
2 medium cloves garlic, minced
2 tablespoons fresh flat-leaf rosemary
1 16-oz can garbanzo beans (aka chickpeas) drained*
Dried pasta, rigatoni or other tubes are best with this. Put on the pasta
water before you start making the sauce - it will be done when the pasta
is!
Drain the tomatoes and chop them coarsley. Put in a saucepan with the
garlic and rosemary, and simmer until the tomatoes start breaking up and
the sauce has reduced, about 10 minutes (I like my sauce saucy and so
usually add the tomato-drainings). Add the beans to the sauce and heat
through. Serve over hot pasta, garnishing with cheese if desired.
* The original recipe called for 1/2 cup chickpeas, but I love them and
so put in a whole can. Do as you please with this!
kwvegan vegan