zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Penne with roasted plum tomatoes & chick peas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Penne with roasted plum tomatoes & chick peas

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    225g baby plum tomatoes
    225g golden baby plum tomatoes
    6-8 cloves garlic, unpeeled
    6 fresh bay leaves
    1 red chilli, seeded and finely chopped
    3 tbsp extra virgin olive oil
    400g can chick peas, drained
    300g penne pasta
    ½ x 25g pack fresh basil, leaves torn
    Extra virgin olive oil and grated Parmigiano Reggiano to serve

    Method

    1. Preheat the oven to 200ºC gas mark 6. Place the tomatoes in a small roasting tin in a single layer and tuck the whole unpeeled garlic cloves and bay leaves between them. Scatter over the chilli and seasoning and drizzle over the olive oil. Roast for 20 minutes until the tomatoes are soft and juices running. Add the chick peas to the tin and cook for a further 5 minutes. Remove and peel the garlic cloves and mash the cooked flesh. Add back to the tin and mix together. Remove the bay leaves.

    2. Meanwhile cook the pasta in plenty of boiling water for 10 minutes until al dente, then drain. Add the contents of the roasting tin and toss together with the fresh basil, season. Serve in warm bowls with grated Parmigiano Reggiano and extra virgin olive oil for drizzling.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary