Gluten-free puttanesca pasta with crispy chickpeas

Ingredients

For 1 serving

• Gluten-free pasta75 g
• Cooked chickpeas100 g
• Canned peeled tomatoes200 g
• Black olives25 g
• Capers8 g
• Garlic1 clove
• Dried oregano1 teaspoon
• Parsley5 g
• Extra virgin olive oil10 g
• Cayenne pepper1 pinch
• Saltto taste

Method

1. Bring a large pan of water to the boil for the pasta and salt it once boiling. Meanwhile rinse the cooked chickpeas and dry them very well with a tea towel, so they crisp up.
2. Heat half the oil in a frying pan over a medium-high heat and toast the chickpeas with a pinch of salt for 8 minutes, shaking the pan often, until golden and crunchy; set aside.
3. In the same pan heat the remaining oil over a medium heat with the crushed garlic and chilli powder for 1 minute, until the garlic sizzles; add the crushed peeled tomatoes, the black olives, the rinsed capers and the dried oregano and simmer for 12 minutes over a medium-low heat, until the sauce has reduced. Remove the garlic.
4. Meanwhile add the gluten-free pasta and cook for the time on the packet, stirring often in the first few minutes so it doesn't stick; drain al dente, keeping a ladle of cooking water.
5. Tip the pasta into the sauce and toss over a high heat for a minute with a splash of cooking water, until coated; taste before salting, as the olives and capers are already salty.
6. Serve topped with the crunchy chickpeas and the washed, chopped parsley.