zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chick pea pastini

    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

    Chick pea pastini

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4

    Ingredients

    2 tbsp olive oil
    1 onion, finely chopped
    2 cloves garlic, finely chopped
    500g fresh tomatoes, roughly chopped
    1 tbsp sun-dried tomato paste
    1 tsp clear honey
    500ml vegetable stock
    250g Waitrose 1 Ditaloni Rigati pasta tubes
    400g can essential Waitrose Chick Peas, drained
    4 tbsp grated Parmigiano Reggiano, to serve 

    Method

    1. Heat the olive oil in a large saucepan and cook the onion for 5 minutes until starting to soften. Stir in the garlic and cook for 1 minute.
    Tip in the tomatoes and cook, covered, for a further 20 minutes until wilted down and pulpy then stir in the tomato paste, honey and stock and bring to the boil.

    2. Add the pasta, cover and simmer gently for 20 minutes until the pasta is cooked through and the liquid has reduced to give a thickened sauce. Stir in the chick peas and cook for 5 minutes. Divide between plates with fresh Parmigiano Reggiano sprinkled on top.
     

    Your recipe note

    Edit your recipe note

    2 of your 5 a day/low in saturated fat 

    Comments

    Average user rating

    3 stars

    Glossary