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rosemary-garbanzo-sauce recipe

Date:    Tue, 20 Apr 93 10:04:28 PDT
 From:    therese@garnet.berkeley.edu
 This is from the book, "125 Best Meatless Pasta Dishes"
 Sauce of Tomatoes, Rosemary, and Garbanzos
 1 28-oz can whole tomatoes
 2 medium cloves garlic, minced
 2 tablespoons fresh flat-leaf rosemary
 1 16-oz can garbanzo beans (aka chickpeas) drained*
 Dried pasta, rigatoni or other tubes are best with this. Put on the pasta
 water before you start making the sauce - it will be done when the pasta
 Drain the tomatoes and chop them coarsley.  Put in a saucepan with the
 garlic and rosemary, and simmer until the tomatoes start breaking up and
 the sauce has reduced, about 10 minutes (I like my sauce saucy and so
 usually add the tomato-drainings).  Add the beans to the sauce and heat 
 through.  Serve over hot pasta, garnishing with cheese if desired.
 * The original recipe called for 1/2 cup chickpeas, but I love them and
 so put in a whole can.  Do as you please with this!
 kwvegan vegan