This dish brings together fresh flavors of peppers and basil, with salty notes from green olives, and a chewy texture from the beans and pasta. It’s a satisfying dish for any night of the week because the sauce will be done by the time the pasta is cooked and ready to drain.
- 1 16 oz pkg - whole-grain spaghetti
- 4 medium - garlic cloves, minced or pressed
- 1 medium - red bell pepper, diced
- 1/2 cup - white or red wine
- 1 15 oz can - tomato sauce
- 2 Tbs - dried herbes de Provence
- 1/2 cup - green olives, drained and diced
- 1 15 oz can - garbanzo beans, drained and rinsed
- 3/4 cup - water
- 8-10 medium - leaves of fresh basil, chopped
- Cook the spaghetti according to the package directions.
- Meanwhile, in a large sauce pan over medium heat, dry sauté the garlic and red bell pepper. Stir frequently for about 5 minutes, or until the pepper starts to brown.
- Stir in the wine, tomato sauce, herbes de Provence, olives, garbanzo beans, and water. Cook over medium heat, uncovered, for about 10 minutes.
- Using a potato masher or similar tool, lightly mash some of the garbanzo beans.
- Stir in the basil. Salt to taste.
- To serve: Swirl a serving of the drained pasta into the sauce, plate it, and add extra sauce on top.
Nutrition (per serving): 546 calories, 73% calories from carbohydrates, 15% calories from protein, 8% calories from fat, 18.5g fiber.