Quick Pantry Meal: Pasta with Fire Roasted Tomatoes and Chickpeas

For me, the day after vacation starts like this:  

"What are we going to eat?"

  

I usually don't get to the store for a day or two, so I rely on our pantry for the first meal back.  We've always got pasta, and we've always got canned tomatoes, so I threw together a quick but flavorful sauce to top some spaghetti. 

Nick is a huge fan of chunky tomato sauces, a medium which lends itself well to creativity.  I usually just chop up whatever veggies are around and we end up with something different every time.  In this sauce, the chickpeas add a bit of protein and flavor, and the fire roasted tomatoes give it lots of depth.  Add some parmesan, and it's perfect.

 

Mmm... love this meal.  So easy and quick- and vegetarian!

This photo below is just to give you guys a glimpse into the Oven Love household.  On the left is Nick's portion, on the right is mine.  We always laugh about how much I load him up at dinner.. I usually give him at least double what I eat.  So now, when you're looking at Oven Love pictures, you'll be able to tell who's plate has been photographed!

Fire Roasted Tomato and Chickpea Sauce

olive oil

1 onion, diced

2 cloves garlic, grated

salt and pepper

1-2 tsp dried oregano

1-2 tsp dried basil

1 can fire roasted tomatoes

1 can tomato puree

1 can chickpeas, drained and rinsed (feel free to sub other beans- I like white beans, too)

parmesan cheese, for grating

In a saucepan, saute onion and garlic until soft.  Season with salt, pepper and herbs.  Add tomatoes, puree and chickpeas and simmer for 10-15 minutes, or until your pasta is ready.  Top pasta with sauce and fresh grated parmesan cheese.