4tbspgrated Parmigiano ReggianoParmesan cheese, to serve
serves 4:
Instructions
Prepare the Sauce:
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and cook for about 5 minutes until it starts to soften.
Stir in the finely chopped garlic and cook for an additional 1 minute.
Add Tomatoes and Flavorings:
Add the roughly chopped fresh tomatoes to the saucepan.
Cover the saucepan and cook for approximately 20 minutes, or until the tomatoes have wilted down and become pulpy.
Incorporate Tomato Paste and Stock:
Stir in the sun-dried tomato paste, honey, and vegetable stock.
Bring the mixture to a boil.
Cook the Pasta:
Add the gluten-free pasta to the sauce.
Cover the saucepan and simmer gently for about 20 minutes, or until the pasta is fully cooked, and the liquid has reduced to create a thickened sauce.
Add Chickpeas:
Stir in the drained chickpeas and continue to cook for an additional 5 minutes, allowing them to heat through.
Notes / Tips / Wine Advice:
Serve:
Divide the chickpea pastini among four plates. Sprinkle each serving with 1 tablespoon of grated Parmigiano Reggiano (Parmesan cheese). Enjoy your delicious Chickpea Pastini with a cheesy and flavorful tomato sauce!