Pasta with Chick-Pea Sauce

  • 1tsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 celery stick, finely chopped
  • 425g tin chick-peas, drained
  • 250ml tomato sauce
  • 225g pasta shapes
  • Salt and ground black pepper
  • Chopped fresh parsley, to garnish
  1. Heat the oil in a non-stick pan and sauté the onion, garlic and celery until softened but not browned.
  2. Stir in the chick-peas and the tomato sauce, then cover and simmer for about 15 minutes.
  3. Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet.
  4. Drain the pasta and toss with the sauce. Season to taste.
  5. Sprinkle with fresh parsley and serve immediately.