Pasta con feta e pomodori

Ingredienti

• 500 g penne pasta
• 3 tbsp vegetable oil (canola oil)
• 1 red onion (chopped)
• 1 tsp garlic purée
• 1 tsp dried oregano
• 1 pinch salt and black pepper
• 1 canned chickpeas (garbanzo beans) (rinsed and drained)
• 700 g passata rustica
• 2-3 tbsp capers (to taste)
• 100 g Greek feta cheese (cubed or crumbled (vegetarian if required))
• 10 g fresh basil

Preparazione

1. 1

   Put the pasta on to boil in plenty of boiling, salted water.

2. 2

   Warm 1tbsp of the oil in a large pan over a medium heat. Add the onion, garlic, oregano and a good pinch of salt and pepper and fry gently for a couple of minutes.

3. 3

   Once the onions are soft, Add the chickpeas and fry for a further couple of minutes.

4. 4

   When the chickpeas are warmed through, add the passata.

5. 5

   Stir and bring up to a simmer. The passata is fresh tasting and delicious and doesn't need to be 'cooked out' like lots of cheaper tomato products.

6. 6

   When the pasta is firm but cooked, drain well and add to the dish with the capers.

7. 7

   Stir well and finish by drizzling with the remaining oil, then topping the crumbled feta, a good mill of pepper, and a sprig of basil.

8. 8

   Serve hot, or chill and serve cold. Either way, it's delicious!