Pasta e Ceci



2 cups Ditalini pasta (or any small pasta)
⅓ cup olive oil
1 medium onion, finely chopped
1 Supreme Plum tomato tin
2 tbsp Supreme Garlic Paste
1 tbsp dried Italian herb seasoning
1 Supreme Chickpea Tin (including brine)
1 cup vegetable stock
Salt to taste
½ tsp Supreme Coarse Black Pepper
1 tsp Supreme Chilli Flakes
Handful of chopped parsley


Bring a pot of water to boil over high heat. Season with salt then stir in pasta. Boil until al dente.

In the meantime prepare the sauce;

Empty plum tomatoes into a bowl and crush using your hand. Set aside

Heat oil in a pot over medium-high heat. Add chopped onion and sauté until soft and golden. Add garlic, cook for 1-2 minutes. Add crushed crushed plum tomatoes and Italian herb seasoning. Stir and simmer until the oil separates. Add chickpeas (including brine), coarse black pepper, chilli flakes and vegetable stock. Stir well, cover and simmer for 10 minutes. Check the seasoning then stir in boiled pasta and a handful of chopped parsley. Serve immediately.

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