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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
Heat the oil in a non-stick pan and sauté the onion, garlic and celery until softened but not browned.
Stir in the chick-peas and the tomato sauce, then cover and simmer for about 15 minutes.
Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet.
Drain the pasta and toss with the sauce. Season to taste.
Sprinkle with fresh parsley and serve immediately.
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