Portuguese Pasta

Name: Portuguese Pasta
Ingredients: 2 ounces sliced almonds; 1/2 teaspoon garlic powder; 1/8 teaspoon dried basil; 8 ounces cavatelli; 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 (15 ounce) can chickpeas beans, drained; 1 bell pepper, died; 8 ounces fresh babybella mushrooms, sliced; 1 (14 ounce) can diced tomatoes; 1 (10 3/4 ounce) can mild Rotel Tomatoes; 3/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 8 ounces fresh mozzarella cheese, cubed; 6 -8 large fresh basil leaves, torn into pieces

16 ingredients

10 steps

Ingredients

2 ounces sliced almonds
1/2 teaspoon garlic powder
1/8 teaspoon dried basil
8 ounces cavatelli
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 (15 ounce) can chickpeas beans, drained
1 bell pepper, died
8 ounces fresh babybella mushrooms, sliced
1 (14 ounce) can diced tomatoes
1 (10 3/4 ounce) can mild Rotel Tomatoes
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
8 ounces fresh mozzarella cheese, cubed
6 -8 large fresh basil leaves, torn into pieces

Directions

1

Preheat oven to 350 degrees.
2

Place almonds, garlic powder, and dried basil in a food processor and pulse until fine crumbs form; set aside.
3

Cook pasta according to package directions; drain, rinse and set aside.
4

Heat olive oil in large skillet over medium high heat; add onions and saute three minutes.
5

Add the garlic and chickpeas; continue to cook, stirring frequently, until most of the moisture has evaporated and chickpeas start to crisp and brown.
6

Add green pepper and mushrooms; saute 2-3 minutes.
7

Add both cans of tomatoes, salt and pepper; lower heat slightly and simmer for 5 minutes, until slightly reduced.
8

In a large bowl, combine pasta and sauce; add torn basil leaves and cubed mozzarella.
9

Toss all ingredients to coat pasta; pour into large greased casserole dish (at least 9x13 or two smaller dishes).
10

Sprinkle ground almond mixture over all; bake uncovered at 350 degrees for 15-20 minutes.