Pasta with rosemary tomato sauce and chickpeas

    30 min

    I use my pressure cooker to cook the chickpeas - can be completely cooked while you are preparing the sauce and boiling the water for the pasta. Following my suggestions, you can make this dish in 30 minutes.


    2 people made this

    Makes: 4 servings

    • 300g dry chickpeas
    • 1 onion, chopped
    • 2 tablespoons olive oil
    • 1 tablespoon minced fresh rosemary
    • 800g tomato passata
    • 500g spaghetti or tagliatelle pasta
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place chickpeas in pressure cooker with water to generously cover chickpeas. Cook according to manufacturer's instructions. The instructions for my pressure cooker say cook over high heat until high pressure mark is reached, and then reduce heat to low - cook for 20 minutes.
    2. Place a large pot of water over high heat to boil. This is for the pasta.
    3. In a large shallow pan, cook onions in olive oil until soft - about 10 minutes. Stir in rosemary, and then add tomato passata. Simmer.
    4. Add pasta to boiling water. Cook until tender - about 8 minutes.
    5. In a blender of food processor - puree 1/2 chickpeas. Add pureed chickpeas and whole cooked chickpeas to tomato sauce. Season sauce to taste with salt and pepper. Drain pasta and combine with sauce.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)