Weeknight Fancy: Squid, Chick Peas, Pasta

• 1 can chickpeas
• 1 pound cut and cleaned squid, tentacles in the mix
• roughly 14 ounces pureed or chopped tomatoes (half a 28 ounce can)
• half a box of small pasta, like farfalle
• 3 tablespoons olive oil
• half a glass white wine
• 2 cloves garlic
• 6 leave sage
• 3-4 cups light chicken stock

1. Add oil and diced garlic to pan on medium heat. Sautee for three minutes or so. Add squid and sage at slightly higher heat.
2. Sautee about six minutes total, stirring squid to cook evenly. Add a pinch or two of good salt.
3. Turn up heat and add white wine. Simmer till it is almost dry.
4. Turn down heat, add tomatoes and simmer covered, slowly, for 30 to 45 minutes, till squid is tender.
5. Add chick peas and enough stock to cook the pasta. Once boiling, add pasta, cook till al dente. Check for salt. Serve with a drizzle of olive oil and black pepper.

chickpeas, tentacles, tomatoes, pasta, olive oil, white wine, garlic, sage, light chicken

Taken from food52.com/recipes/11407-weeknight-fancy-squid-chick-peas-pasta (may not work)