ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Teelöffel | Olive oil |
| 1/2 Tasse | Chopped onion |
| 2 | Garlic cloves, minced |
| 1/2 Tasse | Drained canned Italian tomatoes, chopped |
| 8 x ca. 30 g | Drained canned chick-peas, reserve 1/2 c liquid |
| 1/2 Tasse | Cooked macaroni (shells, elbows, ditalini) |
| 1 1/2 Teelöffel | Shredded fresh basil (1/2 tsp dried) |
| 1 Prise | Each salt and pepper |
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Garnish: basil sprigs
In 1-quart saucepan heat oil over medium heat; add onion and garlic and saute until onion is translucent. Add tomatoes and bring to a boil. Reduce heat and let simmer for 5 minutes. Add chick-peas with reserved liquid and remaining ingredients; cook until heated. Serve garnished with basil sprigs.
[Weight Watchers New International Cookbook]
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