Spaghetti aglio, olio e peperoncino with chickpeas and breadcrumbs

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Cooked chickpeas120 g
• Breadcrumbs10 g
• Extra virgin olive oil12 g
• Garlic2 cloves
• Chili pepper1
• Parsleyto taste
• Saltto taste

Contains: gluten,

Method

1. Put a pan of water on for the pasta. Meanwhile peel the garlic and slice it thinly, chop the parsley and rinse the chickpeas.
2. Toast the breadcrumbs in a dry frying pan over a medium heat for 2–3 minutes, stirring, until golden and fragrant; set aside.
3. When the water boils, salt it and cook the spaghetti for the time on the packet, until al dente.
4. Meanwhile in the same pan warm the oil over a low heat with the garlic and the chilli for 2 minutes, until the garlic is just golden: if it darkens it turns bitter. Add the chickpeas and let them take on the flavour for 2–3 minutes.
5. Drain the spaghetti, keeping a ladleful of cooking water, and toss them in the dressing with a little of the water for 1 minute over a high heat, until the oil turns into a light sauce.
6. Turn off the heat, finish with the parsley and the crunchy breadcrumbs and serve straight away.