Penne arrabbiata with chickpeas and parsley

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Canned peeled tomatoes200 g
• Cooked chickpeas110 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper1
• Parsleyto taste
• Saltto taste

Contains: gluten,

Method

1. Put a pan of water on for the pasta. Meanwhile peel the garlic, chop the parsley and rinse the chickpeas.
2. In a large frying pan warm the oil over a low heat with the crushed garlic and the chilli for 1–2 minutes, until the garlic is golden.
3. Add the peeled tomatoes, crushed with a fork, and the chickpeas, season with salt and cook for 12 minutes over a medium heat, until the sauce is thick; remove the garlic.
4. When the water boils, add salt and cook the penne for the time on the packet, until al dente.
5. Drain the penne, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated; finish with the chopped parsley.