Vegetables Recipes - Tuoni e Lampo (Thunder and Lightning)

Ingredients

• 225 g/8 oz/2 cups spirali

• 1 onion, chopped

• 1 garlic clove, crushed

• 30 ml/2 tbsp olive oil

• 430 g/15 1/2 oz/1 large can chick peas (garbanzos), drained

• 5 ml/1 tsp dried oregano

• 450 g/3/4 pt/2 cups passata (sieved tomatoes)

• 30 ml/2 tbsp tomato puree (paste)

• 5 ml/1 tsp caster (superfine) sugar

• Salt and freshly ground black pepper

• 10 ml/2 tsp chopped basil

• 75 g/3 oz/3/4 cup grated Pecorino cheese

• A few green stoned (pitted) olives, halved

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Method:

1. Cook the pasta according to the packet directions. Drain.

2. Meanwhile, fry (sauté) the onion and garlic in the oil for 3 minutes, stirring.

3. Add the chick peas and oregano and cook gently for a further 5 minutes. Add to the pasta and toss well.

4. Meanwhile, simmer the passata, tomato puree, sugar and a little salt and pepper gently for 10 minutes, stirring occasionally.

5. Add the chopped basil and half the cheese. Pile the pasta mixture on to warm serving plates.

6. Spoon the tomato sauce over, sprinkle with the remaining Pecorino cheese and garnish with the olives.