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Pasta

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Recipes > Main Dishes > Pasta > Curry Tomato Sauce with Whole Wheat Pasta and Chickpeas

Curry Tomato Sauce with Whole Wheat Pasta and Chickpeas

Curry Tomato Sauce with Whole Wheat Pasta and Chickpeas

Photo: rachelray.com

Ingredients:

Salt

1 lb. whole wheat spaghetti

2 tbsp. olive oil

1 onion, finely chopped

1 fresno or other fresh chile pepper, seeded and finely chopped

4 cloves garlic, finely chopped

2 tbsp. mild curry powder

½ cup dry white whine, chicken stock, or vegetable stock

1 can (28 oz.) san marzano tomatoes

1 can (15 oz.) chickpeas, drained

Directions:

Bring a large pot of water to a boil and salt it, adding the pasta. Cook until al dente and drain, reserving ½ cup of the pasta cooking water. While the pasta is cooking, in a large skillet, heat the olive oil over medium-high heat. Add the onion, chile pepper, and garlic and cook, stirring for 2 minutes. Add the curry powder and season with salt; stir to toast the spices for a minute. Deglaze the pan with the white whine (or stock). Add the tomatoes and crush with a potato masher or wooden spoon. Add the chickpeas and cook, stirring occasionally until the liquid is reduced (about 15-20 minutes). Toss the pasta with the sauce and reserved cooking water to combine. Top with fresh grated goat cheese and parsley.

Source: rachelray.com

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