Roasted tomato & chickpea penne

Name: Roasted tomato & chickpea penne
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 300 pack No.1 Red Choice Vine Tomatoes, roughly chopped; 400 g chickpeas, drained and rinsed; 5 clove/s garlic, in their skins and bashed; 6 sprig/s oregano; 4 tbsp extra virgin olive oil, plus extra to serve; 1 tsp sea salt flakes; 350 g penne pasta; 125 g British Soft Goat’s Cheese, crumbled; small handful fresh basil, to serve (optional)

A fuss-free pasta dish that’s so much more than the sum of its parts. You can make it vegan by using a non-dairy alternative to goat’s cheese.

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HealthySource of fibreSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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2 x 300 pack No.1 Red Choice Vine Tomatoes, roughly chopped
400g chickpeas, drained and rinsed
5 clove/s garlic, in their skins and bashed
6 sprig/s oregano
4 tbsp extra virgin olive oil, plus extra to serve
1 tsp sea salt flakes
350g penne pasta
125g British Soft Goat’s Cheese, crumbled
small handful fresh basil, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Arrange the tomatoes, chickpeas, garlic cloves and oregano in a large, ovenproof dish. Drizzle over the oil and scatter with the salt. Roast for 25 minutes, stirring everything halfway through.
Ten minutes before the tomatoes are ready, bring a large saucepan of salted water to the boil. Add the pasta to the boiling water and cook according to pack instructions.
When the tomatoes are ready, discard the oregano sprigs and mash the garlic cloves with the back of a fork (discard the skins). Mash some of the chickpeas and tomatoes together, too. Scoop out a mugful of the pasta cooking water, then drain the penne and stir it into the tomato and chickpea mixture, using some of the pasta water to loosen if necessary.
Serve with the goat’s cheese dotted over the top, a good grinding of black pepper and a drizzle of extra virgin olive oil. Scatter over some fresh basil to serve, if liked.