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Chick pea pastini
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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
Typical values per serving:
This recipe was first published in July 2017.