Chickpea, Tomato & Crispy Sage Pasta

Chickpea, Tomato & Crispy Sage Pasta

I made this recipe when I cooked with my pal Manon Lagrève at the beginning of the summer and as the tomatoes are still good, it had to be shared again. It’s a simple pasta dinner but the addition of sage in the oil lifts it into something a bit more special. Its a great veggie pasta with the added bonus of some quality jarred chickpeas for the protein. I had leftover burrata that needed using so added this on top but, it’s delicious without. I also thought this would also be great with polenta instead of pasta. Serve with some greens on the side.

Looking for more pasta recipes? Check out my others here.

Serves 2

Ingredients:

For the sauce:

4 tbsp extra virgin olive oil

4 garlic cloves, diced

1 tsp dried oregano

Handful torn sage leaves, plus some fried whole sage leaves for garnish

400g cherry tomatoes, halved

120g jarred chickpeas

50g Grana Padano, grated

I00ml starchy pasta water

2 tbsp mascarpone cheese / sliced burrata, optional

Salt and pepper

For the sauce, set a large frying pan to a medium to high heat.

Add 3 spoons olive oil followed by the garlic and sage. Bring to a simmer, let the sage crisp up and remove a few of the leaves laying then on paper towel.

Add the tomatoes, cover with a lid leaving a small gap for 8mins.

Stir in chickpeas and start cooking the pasta.

Save 100ml of the pasta water and add the al dente pasta, some of the water, grated cheese to the sauce.

Toss together cooking for 30 secs and check the seasoning. Add more pasta water if needed and serve with crispy sage, drizzle of olive oil and a spoon of mascarpone/burrata on top of each plate.

Watch me make the recipe here!