Make this 30 minute winner with our wildly popular Kabuli chickpeas (batch cooked of course). With intense flavours, feel free to omit the anchovies for a vegan version. You'll be more than satisfied with a plate of this quick to prepare meal, with or without an added glass of red wine.
One Pot Chickpea Puttanesca Pasta:
1/4 cup olive oil
4-6 garlic cloves, minced
4 anchovy fillets
1.5 tsp dried oregano
1/2-1 tsp crushed red chilli flakes
4 cups unsalted chicken or veggie stock
12 oz. bucatini pasta or thick spaghetti noodles
3 pints cherry or grape tomatoes, halved
2 tbsp tomato pasta
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
24 kalamata olives, minced
3 tbsp chopped capers
1.5 cups cooked GRAIN Kabuli chickpeas
freshly ground black pepper
parmesan cheese for finishing (optional)
Heat the olive oil in a large wok or sauté pan. Add the garlic and anchovies and cook for one minute. Add the dried oregano and the chilli flakes and cook a further 1-2 minutes, until the garlic is fragrant but not burnt.
Add the stock and bring to a boil without a lid. Add the pasta and cook for 10 minutes, being sure to stir the pasta frequently to prevent the noodles from sticking together or to the bottom of the pan. Add the fresh tomatoes, herbs, olives, and capers and stir well. Heat a further 2-3 minutes, or until the pasta is cooked. Serve hot with or without fresh parmesan, extra herbs, and freshly ground black pepper.