Ingredients
- 1 pack Mitsides Casarecce
- 1 cup Mitsides Large Chickpeas, cooked
- 2 cups cherry tomatoes
- 1-2 garlic cloves, whole, peel removed
- 1 chopped onion
- 1 tsp mixed herbs
- 1 tsp smoked paprika
- 1 tsp Mitsides Vegetable Powder
- Olive oil
- 2 cups spinach, chopped
- 1 cup fresh basil leaves
- Some grated parmesan or dry anari cheese for serving
- Salt and pepper
Method
Preheat the oven to 180°C. In a baking dish add the chickpeas, tomatoes, garlic, onion, herbs, paprika, vegetable powder and some olive oil. Mix well and bake for 30 mins.
Cook the pasta in plenty of salted water following pack instructions.
Meanwhile, blend half of the tomato mixture to a paste and add ¼ cup pasta water. Place a deep pan on medium heat and pour in the blended tomato mixture. Add the spinach and basil and cook until wilted. Add the drained pasta and the rest of the roasted tomato mixture. Season with salt and freshly ground black pepper and serve with grated cheese.