Ingredients:
1 lb elbow macaroni or 1 lb rotini pasta
1 tablespoon vegetable oil
1 tablespoon butter
1 large onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 (28 ounce) cans crushed tomatoes
1 can garbanzo beans, drained and rinsed
1/4 cup chopped fresh parsley, optional
Directions:
Cook pasta according to package directions, drain and set aside.
Heat oil and butter over medium heat in a large pot until hot and melted.
Add onion and cook for 20 minutes, until tender.
Stir in garlic, salt, cumin, coriander, allspice and pepper and cook 1 more minute.
Add tomatoes and beans and heat to boiling over medium high heat.
Reduce heat and simmer 5 minutes, stirring occasionally.
Add pasta and cook until heated through.
Toss with parsley before serving, if desired.
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.