Buttery tomato chickpeas & orecchiette

 

• 50g butter
• 1 onion, diced
• 1 large (or 2 small) bay leaf
• 1 clove/s garlic, thinly sliced
• 1 pinch/es saffron
• 2 x 400g cans plum tomatoes
• 700g jar Bold Bean Co Queen Chick Peas
• 150 No.1 Orecchiette
• Parmigiano Reggiano, finely grated, to serve
• Extra virgin olive oil, to serve (optional)

1. Melt the butter in a large saucepan, then add the onion and bay leaf and fry gently with the lid on for 10-15 minutes, stirring occasionally, until the onion is softened.

2. Stir in the garlic and saffron and cook for 3-4 minutes more. Tip in the tomatoes with the chickpeas and the liquid from the jar. Season and simmer for 20 minutes, roughly breaking up the tomatoes.

3. Stir in the pasta with 400ml boiling water (or stock). Bring to a boil, then allow to simmer gently for 16-18 minutes more, until the pasta is tender and the sauce is soupy.

4. Sprinkle over the parmesan, then serve in shallow bowls, with a drizzle of extra virgin olive oil, if liked.

Cook’s tip

You may want to add a little sugar to the sauce to taste, as canned tomatoes vary in acidity.