Having a can of chickpeas on standby is great for a quick pasta dinner like this one. The chickpeas offer a creamy and nutty quality to the dish and the pancetta imparts a wonderful saltiness. Perfect for four or double the recipe for a crowd.
PREP: 10 MINUTES
COOK: 15 MINUTES
- 400 g shell-shaped pasta (or any pasta shape of your choice)
- 2 tablespoons olive oil
- 1 x 200 g piece of flat pancetta, cut into lardons
- 1 small rosemary sprig
- 1 garlic clove, finely chopped
- 2 long red chillies, finely chopped
- 1 x 400 g can chickpeas, rinsed and drained
- 2 tablespoons tomato paste
- 125 ml (1⁄2 cup) white wine (such as chardonnay or sauvignon blanc)
- salt flakes
- 30 g parmesan, freshly grated
Bring a large saucepan of salted water to the boil. Add the pasta and cook until just al dente
While the pasta is cooking, heat the oil in a large frying pan over medium–high heat and add the pancetta. Cook for 2–3 minutes until golden. Add the rosemary, garlic and chilli and cook for a further minute before adding the chickpeas and tomato paste. Stir to coat the chickpeas in the tomato paste, then deglaze the pan with the wine. Bring to the boil and simmer for 1 minute.
Drain the pasta and add to the sauce, along with 125 ml (1⁄2 cup) of the pasta cooking water. Toss to completely coat the pasta in the sauce. Remove the rosemary sprig, taste and season with salt. Serve with the grated parmesan.
You can use speck or streaky bacon instead of the pancetta, if you like.
Canned Chickpeas, Garlic, Olive Oil, Parmesan, Salt, Shell-shaped pasta, Tomato paste, White wine
Fresh long red chillies, Fresh Rosemary, Pancetta
The Weeknight Cookbook by Justine Schofield, Published by Plum, RRP $34.99, Photography by Jeremy Simons