Ingredients
Quantities for 3 servings.
Servings:(recipe makes 3)
Method
- 1Cook pasta in salted water till just firm; reserve a cup of pasta water.
- 2Heat olive oil, slowly bloom garlic and chilli flakes for 90 seconds (no colour).
- 3Add capers and olives; cook 1 minute till they perfume the oil.
- 4Pour in passata, oregano, salt and pepper; gently bubble 8 minutes till shiny and oil-rich.
- 5Add chickpeas to warm through; tip drained pasta in with a splash of pasta water.
- 6Toss till everything is coated, scatter basil and an extra splash of olive oil; serve immediately.
About this recipe
Already vegan if anchovies are skipped (which they are here).
