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Pasta e ceci (chilli, tomato and chickpea pasta)

Tom Norrington-Davies from Great Food Live
For an adventurous combo of pulses, pasta and chilli-spiked tomatoes, check-out Tom Norrington Davies' quick and snappy meal

Pasta e ceci (chilli, tomato and chickpea pasta)

Method

1. Squish the tomatoes in a colander so that all the excess juice has been drained away.

2. Heat the oil and briskly fry the garlic and dried chilli until they are just starting to colour. Tip in the tomatoes, and add the seasonings, chickpeas, plus all the liquid from the tin. Simmer for 3-4 minutes.

3. Bring a large pan of water to the boil and cook the pasta until just tender before draining in a colander. Drain and fold it into the chickpea stew, and add the butter and cheese. Check the seasoning and garnish with the coriander.

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Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
1 x 400g plum tomatoes
2 tbsp Olive oil
3 garlic cloves
1 dried chilli, crushed
1 tsp Sugar
1/2 tsp Salt
1 x 400g Chickpeas
1 tbsp unsalted Butter
50g grated Pecorino Romano cheese, or Parmesan cheese
300g paparadelle pasta, roughly broken
1 sprig Coriander