Had to make a vegetarian dish in a dash tonight, and adapted this recipe from J.
2 cups shell-shaped pasta
2 tablespoon olive oil
1 onion, chopped
5 cloves garlic, minced
1 (25 ounce) can garbanzo beans, drained and rinsed
1 (28 ounce) can Muir whole peeled tomatoes, chopped, juice reserved
1 (15 ounce) can corn, drained
2 Tbs tomato puree mixed with a dash of fish sauce
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper to taste
Cook pasta for 8 to 10 minutes or until al dente.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until soft and fragrant. Stir into pasta and add garbanzo beans, tomatoes and juice, tomato puree, basil, thyme, salt and pepper. Heat through, adjust seasonings and serve.