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By Emily Leary. Published Apr 19, 2016 Modified Oct 22, 2019. 750 words. About 4 minutes to read this article. Green ad links may earn me a small fee at no extra cost to you.

30-minute zingy spring pasta with chickpeas and capers

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I don't know about you but for me, the changing of the seasons brings a change in my cravings. Right now I want foods that scream springtime, so this week I made up a pretty pasta dish of fresh-tasting tomatoes, protein-rich chickpeas and joyous little bursts of sharp capers. Divine!

ZING! Try this pretty pasta dish of fresh-tasting tomatoes, protein-rich chickpeas and joyous little bursts of sharp capers. Divine!

It's officially Spring here in the UK, and while the temperature isn't much higher than it was in the winter months, the sun is finally shining down a more golden, positive light, making the grass greener and the world around us a little brighter. Woohoo!

Rather than use chopped tomatoes, I've opted to use a passata in this recipe, because we want this dish to taste ultra fresh and spring-like, and a good passata tastes great straight from the bottle and since the tomatoes are crushed, takes no time at all to warm through.

As I'm working with Cirio this spring on a series of yummy recipes. In this pasta with chickpeas and capers recipe I used Cirio Passata Rustica, a lovely coarsely crushed passata.

This pasta with chickpeas and capers features Cirio Passata Rustica

Now, this latest project with Cirio is a new partnership, but I can say hand of heart that I've been using Cirio products at home and in my recipe development ever since I travelled with their team around Italy during my last project for them two years ago.

Why? Because Cirio products truly are a flavour revelation, made from high-quality, Italian tomatoes, processed and bottled soon after harvesting, making them wonderfully versatile and delicious straight from the bottle or can.

Ingredients

Ingredients for this pasta dish in bowls
  • 500g (1.1 lbs) penne pasta
  • 3 tbsp oil
  • 1 red onion, chopped
  • 1 rounded tsp garlic purée
  • 1 tsp dried oregano
  • salt and black pepper
  • 1 can chickpeas, rinsed and drained
  • 700g (1.4 lbs) or 2 small bottles of Cirio Passata Rustica
  • 2-3 tbsp capers, to taste
  • 100g (3.52 oz) feta, cubed or crumbled
  • A few sprigs of basil

Instructions

Put the pasta on to boil in plenty of boiling, salted water.

Warm 1tbsp of the oil in a large pan over a medium heat. Add the onion, garlic, oregano and a good pinch of salt and pepper and fry gently for a couple of minutes.

Onion, garlic and oregano in a frying pan

Once the onions are soft, Add the chickpeas and fry for a further couple of minutes.

Frying chickpeas for this zingy pasta dish

When the chickpeas are warmed through, add the passata.

Add the Cirio passata into the frying pan

Stir and bring up to a simmer. The passata is fresh tasting and delicious and doesn't need to be 'cooked out' like lots of cheaper tomato products.

Your passata is now ready to add to the pasta

When the pasta is firm but cooked, drain well and add to the dish with the capers.

Add pasta and capers to the passata

Stir well and finish by drizzling with the remaining oil, then topping the crumbled feta, a good mill of pepper, and a sprig of basil.

Top your zingy spring pasta with crumbled feta

Serve hot, or chill and serve cold. Either way, it's delicious!

Are you tempted to try this recipe at home? Let me know if you make it!

Try this pretty pasta dish of fresh-tasting tomatoes, protein-rich chickpeas and joyous little bursts of sharp capers.

Print this recipe

Inspired? Here's that zingy pasta with chickpeas and capers recipe again in printable form:

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4.5 from 2 votes

30-minute zingy spring pasta with chickpeas and capers

A pretty pasta dish of fresh-tasting tomatoes, protein-rich chickpeas and joyous little bursts of sharp capers.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta meals
Cuisine: Italian
Diet: Vegetarian
Keyword: capers, chickpeas, pasta
Servings: 4 bowls
Calories: 704kcal
Author: Emily Leary

Ingredients

  • 500 g (1.1 lb) penne pasta
  • 3 tbsp oil
  • 1 red onion chopped
  • 1 tsp (1 ) garlic purée
  • 1 tsp dried oregano
  • 1 pinch salt and black pepper
  • 1 can chickpeas rinsed and drained
  • 700 g (1.54 lb) passata rustica
  • 2-3 tbsp (2 tbsp) capers to taste
  • 100 g (3.53 oz) feta cubed or crumbled (vegetarian if required)
  • 10 g basil

Instructions

  • Put the pasta on to boil in plenty of boiling, salted water.
  • Warm 1tbsp of the oil in a large pan over a medium heat. Add the onion, garlic, oregano and a good pinch of salt and pepper and fry gently for a couple of minutes.
  • Once the onions are soft, Add the chickpeas and fry for a further couple of minutes.
  • When the chickpeas are warmed through, add the passata.
  • Stir and bring up to a simmer. The passata is fresh tasting and delicious and doesn't need to be 'cooked out' like lots of cheaper tomato products.
  • When the pasta is firm but cooked, drain well and add to the dish with the capers.
  • Stir well and finish by drizzling with the remaining oil, then topping the crumbled feta, a good mill of pepper, and a sprig of basil.
  • Serve hot, or chill and serve cold. Either way, it's delicious!

Video

Nutrition

Calories: 704kcal | Carbohydrates: 114g | Protein: 23g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 458mg | Potassium: 1103mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1130IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 5mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

This pasta with chickpeas and capers recipe is a commissioned post for Cirio

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  1. Lee says

    May 12, 2016 at 11:52 am

    4 stars
    Hi Emily,

    I love your site, am new to it so am still finding my way around but will definitely be coming back for more! Your pics are so lively and vibrant, I'm impressed as well as a bit jealous of your photo skills.

    I like the sound of this dish as I am fast becoming a huge fan of feta and I do like capers. To be honest I never thought to combine them so kudos to you for that!

    Will definitely let you know how this goes and of course how fast too, haha.

    Once again, thanks Emily for an amazingly inspirational site, you really have worked hard to create something truly unique and something for me to aspire towards,

    Reply
  2. All That I'm Eating says

    April 25, 2016 at 1:19 pm

    I love the idea of adding capers to this, I must try that soon!

    Reply
  3. Helen says

    April 21, 2016 at 5:29 pm

    I'm new to your blog and hooked! This pasta dish looks great - I always forget about capers - but they really add a bit of zing to a dish don't they! H x

    Reply
    • Emily Leary says

      April 22, 2016 at 1:59 pm

      What a lovely comment - thank you! Yeah, I forget about capers too and then I buy a jar and use them in everything!

      Reply
  4. Kristie says

    April 21, 2016 at 1:18 am

    This looks and sounds divine, Emily!

    Reply
  5. Jo says

    April 20, 2016 at 2:32 pm

    This looks lovely, pasta should definitely not just be a wintery dish.

    Reply

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