Chickpea pasta amatriciana with smoked tofu

Ingredients

For 1 serving

• Chickpea pasta80 g
• Smoked tofu110 g
• Canned peeled tomatoes150 g
• Onion20 g
• Chili pepper0.3
• White wine vinegar1 teaspoon
• Extra virgin olive oil2 teaspoons
• Black pepperto taste
• Saltto taste

Contains: soy, sulphites,

Method

1. Put a pot of water on for the pasta. Cut the smoked tofu into strips about 1 cm wide, thinly slice the onion and slice the chilli.
2. Heat the oil in a pan over medium-high heat and fry the tofu for 5 minutes, turning, until crisp and golden like guanciale.
3. Lower to medium heat, add the onion and chilli and cook for 2 minutes, until the onion has just softened; deglaze with the white wine vinegar, which recalls the tangy note of guanciale, and let it evaporate.
4. Add the peeled tomatoes crushed with a fork, salt and cook over medium-low heat for 12 minutes, until the sauce has thickened.
5. When the water boils, salt it and cook the chickpea pasta for the time on the packet, no longer; drain, keeping a little cooking water.
6. Toss it in the pan with the sauce for a minute over medium heat, adding a splash of cooking water if needed, and finish with plenty of black pepper.