
15 minutes
25 minutes
Serves 6
Orecchiette with Crispy Chickpeas, Fresh Mozzarella and Tomato Sauce
Ingredients
- 1 box (450 g) Italpasta Artisan Orecchiette
- 1/4 cup (60 mL) olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 mL) finely chopped rosemary
- 1/4 tsp (1 mL) chili flakes
- 2 tbsp (30 mL) Mutti Tomato Paste
- 1 can (398 mL) Mutti Finely Chopped Tomatoes (Polpa)
- 1 tsp (5 mL) salt, divided
- 1 tsp (5 mL) black pepper, divided
- 1 can (540 mL) chickpeas, drained, rinsed and patted dry
- 1/2 tsp (2 mL) dried oregano
- 4 cups (1 L) baby spinach
- 1/2 cup (125 mL) torn fresh basil leaves
- 8 oz (250 g) fresh mozzarella cheese, cut into cubes
Instructions
- Cook orecchiette according to package directions. Reserve 1/3 cup (75 mL) pasta cooking liquid; drain pasta.
- Meanwhile, in large skillet set over medium heat, heat 2 tbsp (30 mL) oil. Cook garlic, rosemary and chili flakes for 1 minute or until garlic is fragrant. Add tomato paste and cook for 1 minute. Add chopped tomatoes and 1/2 tsp (2 mL) salt and and 1/2 tsp (2 mL) pepper and bring to a boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until thickened slightly.
- Meanwhile, in another skillet set over medium-high heat, heat remaining 2 tbsp (30 mL) oil. Cook chickpeas for 8 to 10 minutes or until crispy. Season with oregano, remaining 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper.
- Add pasta, spinach, basil and pasta cooking liquid to tomato sauce. Toss and stir until sauce clings to pasta well.
- Transfer pasta to serving dish. Top with mozzarella and crispy chickpeas.
Tips
Substitute mozzarella with goat cheese, ricotta cheese, or burratta if desired.
Nutritional Analysis
Serving: 1gCalories: 560kcalCarbohydrates: 76gProtein: 24gFat: 20gSaturated Fat: 7gTrans Fat: 0gCholesterol: 30mgSodium: 840mgFiber: 8gSugar: 6g







