Moroccan Pasta

The first time we ate Moroccan food was in…Paris???  We were staying at a hotel next to a Moroccan restaurant and the heavenly aromas of cinnamon, cumin, saffron, and ginger lured us in.  We had a really good lamb tajine.  Then, a few years later we found this Italian cookbook called “Fantastico” by Gino D’Acampo.  We liked the idea of his Moroccan-style pasta but it didn’t have enough of the Moroccan flavor that we were craving.  So, here is our Moroccan meets Italian pasta.  

(Lunchbox: black+blum Box Appetit)

Serves 1

Ingredients:

2-2.5 oz. Pappardelle pasta

For the Sauce:

3 tablespoons olive oil

1 onion, finely sliced

1 clove garlic, crushed

12 oz plum tomatoes, chopped, skin and seeds included

½ teaspoon red pepper flakes

1 teaspoon Moroccan spice

½ teaspoon cinnamon

½ cup garbanzo beans cooked

2 tablespoons chopped flat leaf parsley

1 tablespoons chopped fresh cilantro
1 teaspoon salt
¼ teaspoon pepper

Directions:

Cook the pasta al dente according to package instructions.

 Heat the olive oil in a sauté pan over medium high heat.  Add the onions and fry until golden brown.Add garlic and sauté for about a minute.  Add tomatoes, red pepper flakes, Moroccan spice and cinnamon and cook, covered, for about 10 minutes until the tomatoes break down.  Season with salt and pepper; add the garbanzo beans and cook for about 3 minutes.

  Drain the pasta and add it to the sauté pan.  Stir the pasta into the sauce over a medium heat for a few minutes; add in the cilantro and parsley.