Rigatoncini With Fresh Tomatoes and Chickpeas
A simple tossed dish of spelt pasta, fresh tomatoes, basil and Parmesan is satisfying, healthy and filled with natural flavours. The addition of chickpeas ensure a healthy and nutritiously balanced meal.
Total Steps
2
Ingredients
9
Tools Needed
1
Ingredients
- 100 gram Wholemeal spelt rigatoncini
- 1 tablespoon Olive oil
- 150 gram Canned chickpeas, rinsed and drained
- 1 clove Garlic, minced
- 250 gram Ripe tomatoes, diced
- 10 Olives, pitted and chopped
- Fresh basil
- to taste Salt and freshly ground black pepper
- 2 tablespoon Parmesan, grated
Instructions
Step 1
Bring a large pot of <a href="/DPSVTKVY">salted </a>water to a <a href="/W7VKDJHH">boil. </a>Add the spaghetti to the <a href="/W7VKDJHH">boiling </a>water and cook until tender, yet al dente, about 8 minutes. Drain.
Step 2
<a href="/XZFHRHHF">Heat </a>the olive oil in a large <a href="/MYJ2HRB7">skillet </a>over medium <a href="/XZFHRHHF">heat. </a>Add chickpeas and garlic, <a href="/DRM2WPZ4">stirring </a>frequently, until the chickpeas are just <a href="/XZFHRHHF">heated </a>through. Add diced tomatoes, chopped olives, fresh basil, <a href="/DPSVTKVY">salt </a>and pepper. <a href="/DRM2WPZ4">Stir </a>gently to combine. To <a href="/Y6MVNCHX">serve,</a> divide the pasta among 2 <a href="/Y6MVNCHX">serving </a><a href="/ZJ3WDM5Q">plates </a>and <a href="/R34ZSY3M">top </a>with sauce and Parmesan cheese.