Creamy Tomato and Chickpea Penne with Roasted Garlic
Penne coated in reduced tomato and stock sauce with sautéed garlic, red onion, chilli flakes and simmered chickpeas.
- 200 g penne pasta
- 400 g tinned chickpeas
- 400 g tinned tomatoes
- 5 cloves garlic cloves
- 1 small red onion
- 15 g fresh basil
- 4 tbsp extra virgin olive oil
- 100 ml vegetable stock
- ½ tsp red chilli flakes
- ½ whole lemon
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil and cook penne according to packet instructions until al dente. Drain and set aside, reserving 100ml pasta water.
- Step 2
Finely chop garlic and red onion. Drain and rinse tinned chickpeas.
- Step 3
Heat olive oil in a large frying pan over medium heat. Add garlic and cook gently for 2–3 minutes until golden and fragrant, being careful not to burn.
- Step 4
Add red onion and cook for 3–4 minutes until softened. Stir in red chilli flakes and cook for 30 seconds.
- Step 5
Pour in tinned tomatoes and vegetable stock. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally. The sauce should reduce and thicken slightly.
- Step 6
Add chickpeas to the pan and stir gently. Simmer for 5 minutes to warm through and allow flavours to meld.
- Step 7
Add cooked penne to the sauce and toss well, adding reserved pasta water a little at a time to reach a creamy consistency. The sauce should coat the pasta lightly.
- Step 8
Tear fresh basil leaves and stir most into the pasta, reserving some for garnish. Squeeze lemon juice over the top and season with salt and black pepper to taste.
- Step 9
Divide between two bowls, garnish with remaining basil, and serve immediately with a drizzle of extra virgin olive oil.
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