Husband tore this recipe out of a week-end paper recently and in this current state of 'what's in the cupboard' rather than who's going to the market scenario, it was a no-brainer . This was delicious and hearty, good for our vegan Claudia and satisfying all round.
SERVES 4
4 tbsp sourdough breadcrumbs
2 tbsp extra virgin olive oil
sea salt
2 tbsp flat-leaf parsley, chopped
400g dried penne
For the sauce
3-4 tbsp extra virgin olive oil
1 onion, chopped
1 tsp salsa macha chilli paste
300g tinned chickpeas
400g tinned chopped tomatoes
1 tsp sea salt
extra virgin olive oil, to drizzle
freshly ground black pepper
1. To make the toasted breadcrumbs, heat the oven to 180°C (160°C fan-forced). Drizzle the crumbs with the 2 tablespoons of oil and a sprinkle of salt, spread them on a tray and bake in the oven until golden brown. 2. Remove from the oven and place on a plate with kitchen paper to absorb the leftover oil. When cool, mix the parsley and toasted breadcrumbs together. 3. To make the tomato sauce, heat the 3-4 tablespoons of oil in a saucepan over a medium heat and cook the onion and chilli paste for about 5 minutes until the onion has softened. Add chickpeas, tomato and salt, and stir. Leave the sauce to simmer for 10–15 minutes, until it has thickened slightly.
4. Bring a large saucepan of salted water to the boil. Add the penne and cook for about one minute less than the manufacturer’s packet instructions. Drain the pasta and fold through the sauce.
5. Spoon the pasta and sauce into four bowls. Drizzle with the extra olive oil, give a good grind of fresh pepper, and sprinkle with the toasted breadcrumb mixture.
