Penne with Can-Can Sauce

  • 8 oz. penne pasta
  • 1 onion, sliced
  • 1 red pepper, seeded and sliced
  • 2 T. olive oil
  • 1 (14 oz.) can chopped tomatoes
  • 1 (15 oz.) can chickpeas
  • 1 large bay leaf
  • 2 T. capers
  • Salt and ground black pepper, to taste

Boil the pasta as instructed on the package, then drain. In a saucepan, gently fry the onion and pepper in the oil for about 5 minutes, stirring occasionally until softened.

Add the tomatoes, chickpeas, bay leaf and capers. Season and bring to a boil then simmer for about 10 minutes. Remove the bay leaf and mix in the pasta, reheat and serve hot.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes
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