Cooks in: 15mins
Levels: Easy
Serves: 4
List of Ingredients
- 14 OZ. of fresh orecchiette
- 7 OZ. of chickpeas, cooked and drained
- 16 of yellow and red cherry tomatoes
- basil
- garlic
- extra-virgin olive oil
- salt
Method
1
Wash the tomatoes and cut them into wedges.
2
Cook the orecchiette in boiling salted water.
3
Purée 1/2 of the chickpeas with a handful of basil leaves and a ladle of pasta cooking water. Dilute the purée with 2 Tbsp. oil and season with salt.
4
Heat 2 Tbsp. oil in a pan with a peeled garlic clove; add the tomatoes and cook for less than 1 minute.
5
Drain the orecchiette after 8-10 minutes of cooking and toss them in a pan with the chickpea puree, whole chickpeas and tomatoes for 1 minute. Remove from the heat and serve.