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    Chick pea pastini

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    Chick pea pastini

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

    Serves: 4


    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.

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    2 of your 5 a day/low in saturated fat 


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    5 stars