Aeolian-style chickpea pasta

Ingredients

For 1 serving

• Chickpea pasta80 g
• Cherry tomatoes100 g
• Sun-dried tomatoes in oil15 g
• Black olives15 g
• Capers8 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Chili pepperto taste
• Saltto taste

Contains: sulphites,

Method

1. Put the pasta water on to boil. Wash and halve the cherry tomatoes; drain the sun-dried tomatoes and cut them into strips. Rinse the capers under running water to remove the salt and slice the black olives into rings.
2. When the water boils, salt it lightly, since capers and olives are already salty, and cook the chickpea pasta for the packet time, until al dente.
3. Meanwhile heat the olive oil in a frying pan over medium heat with a pinch of chilli, the olives and the capers for a minute, until sizzling and fragrant.
4. Add the cherry tomatoes and sun-dried tomatoes with the oregano and cook for 4 minutes, until the tomatoes start to collapse.
5. Drain the pasta gently, as it breaks easily, and toss it in the sauce for a minute.