1 (15.5 oz.) can diced tomatoes with the juices (I used stewed and chopped them)
1 (15.5 oz.) can chickpeas, drained
1 (16 oz.) package of fettuccine
⅓ cup sun-dried tomatoes, chopped
2 tsps. dried oregano
¼ tsp. crushed red pepper
⅓ cup sun-dried tomatoes, chopped
4 cups fresh spinach
2 Tbsps fresh basil, chopped or ½ tsp. dried basil
½ cup (4 ozs.) feta cheese, crumbled
Instructions
Heat oil on medium heat in a large pot. Add onion and saute 3 minutes. Add garlic and saute 2 minutes.
Add remaining ingredients except spinach, basil, and cheese making sure everything is completely submerged under the liquid.
Cover pot and bring to a boil on high heat.
Once it's reached a full boil, uncover and boil on medium heat, stirring occasionally, for about 5-6 minutes, or until the fettuccine is almost done. DO NOT COOK UNTIL SOFT! When almost done, turn off the heat and stir in the spinach and basil so the spinach wilts.
Add cheese and drizzle each serving with extra virgin olive oil and serve.