"Can-Can" Sauce with Pasta

This recipe is adapted from The Complete Encyclopedia of Vegetables & Vegetarian Cooking

Serves Three to Four

INGREDIENTS

8 oz. pasta GF or regualar (use a larger pasta like penne, rigatoni, etc.)
1 can (14 oz.) diced fire roasted tomatoes with garlic 
1 can (14 oz.) chickpeas (I didn't try it but I think cannelini beans would be good too)
2 TB. white wine vinegar
1 tsp. dried oregano
1 tsp. lemon juice
Salt/Pepper to taste

1. Boil pasta per their instructions.
2. As pasta cooks, in a seperate pot combine remaining ingredients.
3. Bring to a boil, and then simmer for 10 minutes.  Add the pasta in and reheat it if neccessary

If you would like I also like to top the pasta & sauce with a poached egg. Quite yummy as well!