Chickpea, Tomato and ‘Nduja Penne

Gently fry the garlic in the oil for 2 mins, then stir in the chickpeas and ‘nduja. Cook for a minute or so, then tip in the tomatoes and crush lightly with a fork. Simmer for 10 mins.
Meanwhile, cook the penne in boiling salted water until al dente. Drain and reserve a cup of cooking water. Mix the pasta into the sauce, loosening with a splash of water. Season and stir in the olives, then divide between bowls and top with a handful of rocket and a drizzle of olive oil to serve.

20 mins

4 serving

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