Baked Ziti with Zucchini, Chickpeas, and Olives

8 oz. ziti, rigatoni, or penne pasta
1/2 lb. zucchini, coarsely chopped (2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
1 cup tomato puree
1/4 cup chopped kalamata olives, divided
1 T. olive oil
1 T. tomato paste
2 cloves garlic, minced (2 tsp.)
2 T. Italian-seasoned bread crumbs

Preheat oven to 350 degrees F. Coat 11-x-7-inch baking dish with cooking spray. Set aside.

Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot and set aside.

Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato puree, 2 T. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.

Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 T. olives. Bake 20 to 25 minutes, or until paste is heated through and breadcrumbs are golden brown.

Serves 6.

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