Bursting Tomatoes, Chickpea & Mozzarella Pasta
This is my new obsession – so quick and easy and I can’t even tell you how delicious this is! You have to make this.
- Yield: Serves 2
250g trofie pasta
1 punnet of cherry tomatoes, halved (200g roughly)
320g jar of chickpeas
1 ball of mozzarella
2 tablespoons of creme fraiche
Basil to serve
Get the pasta on to cook
Heat a very generous glug of olive oil in a pan – and I do mean generous. Add the halved tomatoes and heat on high until they start to burst and smoosh.
Add the chickpeas including their liquid.
Heat on high until it reduces and looks thick and delicious.
Tear the mozzarella into chunks and add the creme fraiche. Stir well, season and set aside
Drain the pasta, and add to the tomatoes and chickpeas. Layer on a plate with the mozzarella, basil leaves. Finish with a drizzle of olive oil and enjoy!