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