Sautéed Bow Tie Pasta with Black Olives and Garbanzo Beans

serves 4

1 lb. farfalle

1 tablespoon olive oil

1 red bell pepper, diced

3 garlic cloves, minced

1 15 oz can of diced tomatoes, strained

1 15 oz can of garbanzo beans, strained

1/2 cup pitted black olives, halved

3/4 vegetable stock

3/4 c loosely packed fresh basil leaves, roughly chopped

Salt and pepper to taste

Cook pasta according to package instructions, strain and set aside.
On medium – high heat sauté garlic and bell pepper in olive oil for 2-3 minutes.
Add tomatoes, garbanzos, and olives until heated through.
Add vegetable stock and simmer for 2 minutes.
Stir in fresh basil and pasta and season with salt and pepper.