Chickpea, Tomato and ‘Nduja Penne

Charmaine Lu -

  • 2 tbsp olive oil
  • 2 sliced garlic cloves
  • 400g tin of chickpeas, drained
  • 3 tbsp ‘nduja paste
  • 2 x 400g tins of cherry tomatoes
  • 300g penne pasta
  • 50g halved green olives
  • 100g rocket leaves
  • 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