Chick pea pastini


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 


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.

2 of your 5 a day/low in saturated fat 

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,991kJ
Fat 16.1g
Saturated Fat 4.9g
Carbohydrate 64g
Sugars 9.5g
Protein 18.1g
Salt 0.6g
Fibre 7.9g

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4 stars

Average user rating Based on 37 ratings

This recipe was first published in Thu Jul 27 16:24:00 BST 2017.