Chickpea pasta with a tomato and rosemary sauce
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Chickpeas give a tomato pasta bowl another texture and make good use of a half-empty pantry. Rosemary needs restraint: chop its leaves finely so no tough needles dominate a mouthful. Pasta water brings the sauce together at the end.
For 2 servings, use 180g dried short pasta, 1 tablespoon olive oil, 1 sliced garlic clove, ½ teaspoon finely chopped rosemary, 1 × 400g tin chopped tomatoes and 1 × 400g tin chickpeas drained and rinsed. Contains wheat; check pasta labels.
Warm oil over medium-low heat, add garlic and rosemary for 30 seconds, then tomatoes and 50ml water. Simmer for 12–15 minutes, stirring. Add chickpeas for the final 7 minutes and heat thoroughly.
Cook pasta following its packet, reserving 100ml water before draining. Toss through sauce, adding reserved water a spoon at a time until lightly glossy. Taste and season if needed. Allow 25 minutes. Do not add whole woody rosemary sprigs to the finished bowl. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot.