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Tomato + Chickpea Orecchiette with Stracciatella
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Tomato + Chickpea Orecchiette with Stracciatella
Rated 4.3 stars by 6 users
Servings
2
Author:
Hannah Wilding of @hans.hungry
Ingredients
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2 tbsp olive oil, plus extra to serve
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1 small onion, finely diced
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2 garlic cloves, thinly sliced
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½ tsp chilli flakes, or to taste
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1 x 400g tin quality chopped tomatoes - we love @muttipomodorouk
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A handful of fresh basil (roughly 10g), plus a few leaves for garnish
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1/2 jar of Queen Chickpeas with their bean stock
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125g orecchiette pasta (or any other dome shaped pasta, like conchigle)
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25g parmesan cheese, grated (or veggie alternative)
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150g stracciatella cheese or burrata (@juliennebruno are magic for vegan alternatives!)
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1 lemon
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Rocket leaves tossed with olive oil, squeeze of lemon and shaved parmesan
Serving Suggestion
Directions
Cook the pasta in a pan of boiling, salted water as per pack instructions.
Heat the olive oil in a pan over a low-medium heat. Add the onion a cook slowly for 8 minutes or until softened, then add the garlic and chilli flakes and cook for a minute more.
Pour in the chopped tomatoes, chickpeas with their bean stock and basil leaves and stir to combine. Bubble away for 4-5 minutes until the basil is fragrant and the sauce has thicken slightly, season with salt and pepper. If it’s looking a little thick, add a splash of the pasta water.
Drain the pasta and toss this into the sauce. Add the grated parmesan (go as much or as little as you like) and a squeeze of half a lemon juice. Check for seasoning and add more lemon, if you like.
Spoon the pasta into bowls and tear over the stracciatella/burrata. Top with some extra basil, cracked black pepper, some lemon zest and a good drizzle of extra virgin olive oil. Serve with a fresh, lemony, rocket salad.
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