RIGATONI WITH CHICKPEAS, TOMATOES AND FRESH OREGANO

Hearty, healthy and delicious.

  Time: 15 minutes
  Difficulty: easy
  Serves: 6

  INGREDIENTS

• 400 g rigatoni

• salt to taste

• 800 g canned tomatoes such as pomodoro pelato di Napoli (Naples peeled plum tomatoes), including their juices

• 2 tablespoons olive oil

• 3 cloves garlic cut up into big chunks

• salt and chili flakes as desired

• 2-3 tablespoons tomato paste

• 400 g canned chickpeas, drained

• oregano leaves, pulled off stem, cut up or broken up, (fresh or dried, as desired)

METHOD

Cook the rigatoni in salted boiling water until almost al dente; drain reserving a cup or two of the cooking water.

Meanwhile, crush the tomatoes with your hands, then heat the olive oil and garlic together until the garlic sizzles just a bit–don’t let it brown or it will become bitter. Immediately add the crushed tomatoes and their liquid. Cook over a high heat until thickened, taste for salt, and add the tomto paste and chickpeas. Warm through together.

Toss the cooked pasta with the sauce and chickpeas adding a little of the cooking liquid, over a medium low heat, until the sauce is absorbed and thickened, and delicious.

Serve sprinkled with a few pinches of oregano.