CHICKPEA AND TOMATO PASTA

Tomatsås

1. Chop the onion finely and celery roughly. I usually go for wedge shaped onion cuttings and just chop across the celery.
2. Häll lite olja i pannan och sätt på medium värme.
3. Add the onion and celery to the pan once warm. Cook gently on medium heat for 10 minutes until soft and sweet. Add garlic, herbs and chili.
4. Cook for another two-three minutes.
5. Add the vinegar and let it cook down (vaporize).
6. Add the tomatoes, chickpeas, salt and pepper and let it simmer for 10 minutes.

Pasta

1. Bring water to the boil, add salt (approx 1% – it should taste like ocean water).
2. Once boiling add the pasta and cook al-dente. I usually cook it for one minute less than the lower end indicated on the packaging, taste the pasta at this time. It should have a slight resistance but not be ”hard” in the middle. If needed let it cook for one minute extra.
3. Ta upp pastan med en tång och dra den över till tomatsåsen. Spara pastavattnet.
4. If needed mix in a small amount of pasta water with the sauce and passta to loosen the sauce a bit.
5. Serve up in a dish, make it pretty with some additional olive oil and herbs.