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.