30-minute zingy spring pasta with chickpeas and capers

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!

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 spring time, 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!

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.

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

• 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.

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!

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

30-minute zingy spring pasta with chickpeas and capers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 -6

Author: Emily Leary

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

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

• 500 g 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
• 700 g 2 small bottles of passata rustica
• 2-3 tbsp capers to taste
• 100 g 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.
• 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!

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Pasta meals

Keywords: capers, chickpeas, pasta

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For another great recipe featuring Cirio products, try my breakfast eggs in spicy tomato sauce.

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