Roasted Red Pepper and Chickpea Conchiglie

Ingredients

• 400 g conchiglie pasta shells
• 400 g chickpeas, drained and rinsed
• 280 g roasted red peppers in brine, drained
• 400 ml passata
• 3 clove garlic
• 1.5 tsp smoked paprika
• 2 tbsp olive oil
• 15 g fresh basil

Method

1. 1

   Blend the roasted red peppers until smooth and set aside.

2. 2

   Cook the pasta in salted boiling water until al dente. Drain, reserving a cup of pasta water.

3. 3

   Heat the olive oil in a frying pan. Add the garlic and smoked paprika and cook for 1 minute, then add the blended peppers, passata, and chickpeas.

4. 4

   Simmer for 10 minutes until the sauce is thick and rich. Season well.

5. 5

   Toss in the drained pasta, loosening with pasta water as needed. Scatter over the basil and serve.