Ingredient
250 g gluten-free pasta, from Rapunzel
You can also use chickpea pasta or any kind you like.
about half a jar (290 g) sun-dried tomatoes, how much depends on your taste
3 tbsp oil from the tomatoes
250 g sugar snaps
1/2 lemon, the juice
1/2 small onion, or 1/4 large
1 red chilli
4-5 garlic cloves
a good bunch of fresh parsley
olive oil for frying
salt and black pepper
Method
Boil the pasta in lots of water according to the instructions on the package. Drain the water from the spaghetti, but keep some in case you need it.
Peel and chop onion and garlic. Slice the chilli finely, but deseed it first if you don’t want the dish to be hot.
Drain the oil from the sun-dried tomatoes and set aside. Slice them into strips.
Heat the olive oil on a large skillet and fry the onion until it starts to take on some colour. Then add the garlic, chilli and sugar snaps and fry some more. Be careful not to burn the garlic.
Add the sun-dried tomatoes, as well as 3 tbsp of their oil. Squeeze the juice from the lemon into the skillet and add the parsley. Mix well and season to taste. Add some liquid if you think it’s needed, either more oil from the sun-dried tomatoes or pasta water.
Finally add the pasta to the skillet and blend well.
This is chickpea pasta.
Best served with lots of green salad, though that’s not shown on these photos.
This recipe is sponsored by Rapunzel.
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