Journey to Italy straight from your kitchen with this satisfying pasta with chickpeas and succulent balsamic roasted tomatoes
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1040 |
| Fat | 43.4g |
| Saturates | 6g |
| Protein | 49.2g |
| Carbs | 132.3g |
| Sugars | 26.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
To make the sauce, roughly chop the tomatoes into large chunks, approx. 2cm pieces. Place the tomatoes, 3 tbsp of olive oil, 2 garlic cloves, balsamic vinegar, oregano and salt in a roasting dish and toss to combine. Place in the oven for approx. 20 minutes or until caramelised and tender. Remove from the oven and allow to cool then blend until smooth.
Finely chop the leeks.
Heat 4 tbsp of oil in a medium pot set over a medium heat. Sauté the leeks until softened and slightly golden, approx. 5 minutes.
Drain and rinse the chickpeas and add to the pot along with the balsamic roasted tomato sauce and a handful of basil leaves.
Bring to a gentle simmer and lower the heat slightly, cook for 10 minutes.
Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain, reserving 125ml of the pasta water.
Add the pasta water to the sauce and cook for another 5 minutes before tossing the cooked pasta through the sauce.
Serve immediately with a drizzle of olive oil, basil leaves and pecorino shavings.
