- 1/2 lb. whole-wheat spaghetti
- 3 Tbs. olive oil
- 4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
- 1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
- 3/4 cup cooked chickpeas
- 2 Tbs. fresh chopped sage, plus more leaves for garnish
- 2 Tbs. chopped green olives
DIRECTIONS:
1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
Serves: 6 (1-cup serving)
Calories: 258
Fat: 9g
Protein: 9g
Carbs: 40g
