Shelly's Recipe

FUSILLI WITH ZUCCHINI, CHIC PEAS AND SUN-DRIED TOMATOES

Category: Pasta

1/4 cup olive oil
2 cloves garlic, minced
2 cups peeled and diced tomatoes
1/4 cup julienne cut sun dried tomatoes
1 tsp dried oregano
1 lb zucchini, diced
Salt & pepper to taste
1 can (15-1/2 oz) chick peas (or beans), drained and rinsed
1 lb fusilli or similar pasta
1 cup grated Parmesan cheese

Heat olive oil in a skillet. Add garlic and saute 1 min. Add tomatoes, raise heat to moderately high and cook, stirring, until they collapse and form a sauce, about 10 minutes. Heat water for pasta. Add sun-dried tomatoes and oregano to sauce and simmer 2 min. Add zucchini, salt and pepper. Add 1/4 cup water, cover and simmer gently until zucchini are tender, about 10 minutes.

Meanwhile, boil fusilli until al dente. Stir chick peas into sauce. Drain pasta and transfer to a bowl. Add sauce and 1/2 cup cheese. Toss, then serve. Pass more cheese at the table. Serves 4-6.

Serve with a medium styled Merlot, a good Chianti, a medium styled Rhone or a full Chardonnay.