Chickpea pasta with tuna, cherry tomatoes and capers

Ingredients

For 1 serving

• Chickpea pasta75 g
• Canned tuna in water80 g
• Cherry tomatoes150 g
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Basilto taste
• Saltto taste

Contains: fish,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the cherry tomatoes and halve them; rinse the capers under water to remove the salt and drain the tuna well; crush the garlic clove with the palm of your hand, leaving it whole.
3. Heat the olive oil in a frying pan over medium heat with the garlic for 1–2 minutes, until it sizzles and is just golden, then add the tomatoes and cook for 5 minutes, until they soften and release their juice.
4. Add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente; stir it gently as it breaks easily.
5. Meanwhile remove the garlic from the sauce, add the capers and the tuna in pieces and warm over low heat for a minute.
6. Drain the pasta, keeping a small ladle of the cooking water, toss it in the sauce for a minute, loosening with the water if needed, and finish off the heat with torn basil.