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This is such a simple pasta and made even better with my favourite pasta shape – trofie. This is a trofie pasta with bursting tomatoes, chickpeas and mozzarella. Topped with fresh basil, it’s so simple and such a tasty one to make as a weeknight dinner.
If you can find trofie, I would highly recommend it. The shape is so small and nifty, it work really well with this sauce where it’s not a thick meat sauce like a bolognese would be.
What you’ll need for this trofie pasta
Trofie pasta
Olive oil
Cherry tomatoes
Chickpeas
Mozzarella
Creme fraiche
Basil
Trofie Pasta with Bursting Tomatoes, Chickpea & Mozzarella
This trofie pasta is my new obsession – so quick and easy and I can’t even tell you how delicious this is! You have to make this.
Ingredients
- 250 g trofie pasta
- Olive oil
- 200 g cherry tomatoes, halved
- 320 g chickpeas
- 1 ball of mozzarella
- 2 tbsp creme fraiche
- Basil to serve
Instructions
- 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.
- Season well.
- 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!
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