- Extra Virgin Olive Oil
- Homemade tomato sauce
- Sagnette (little pasta sheets) or other similar short pasta
To add more taste: thin slices of red onion, crushed chili peppers
Cooking time: about 30 minutes. (Takes a little time but it’s cozy on a cold winter day!)
Heat a saucepan. Add the extra virgin olive oil, the chopped sweet pepper, 1 garlic clove and the homemade tomato sauce.
Add the chickpeas halfway through the cooking time. Cook until the chickpeas have absorbed the tomato sauce.
Meanwhile, cook the pasta in a large saucepan of lightly salted and boiling water, until “al dente”.
Drain well the pasta and then ass the chickpeas sauce.
Transfer into serving plates.
If you like sprinkle with some crushed chili peppers and thin slices of red onion.
by Mamma Anna Maria
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