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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Tomato + Chickpea Orecchiette with Stracciatella
Ingredients
2 tbsp olive oil, plus extra to serve
1 small onion, finely diced
2 garlic cloves, thinly sliced
½ tsp chilli flakes, or to taste
1 x 400g tin quality chopped tomatoes - we love @muttipomodorouk
A handful of fresh basil (roughly 10g), plus a few leaves for garnish
1/2 jar of Queen Chickpeas with their bean stock
125g orecchiette pasta (or any other dome shaped pasta, like conchigle)
25g parmesan cheese, grated (or veggie alternative)
150g stracciatella cheese or burrata (@juliennebruno are magic for vegan alternatives!)
1 lemon
Serving SuggestionRocket leaves tossed with olive oil, squeeze of lemon and shaved parmesan
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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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