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.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Pasta
Cuisine: Italian
Servings: 2servings
Ingredients
250gtrofie pasta
Olive oil
200gcherry tomatoeshalved
2garlic clovesminced
320gchickpeasjarred with their liquid, not drained
125gball of mozzarella
2tbspcreme fraiche
1small bunch of fresh basilto serve
Parmesanfor grating
Instructions
Heat a very generous glug of olive oil in a pan over high heat. Add the halved cherry tomatoes and cook on high, tossing to coat the tomatoes in the oil. They will start to burst and after a few minutes, you can use your spoon to press down on the tomatoes to encourage them to burst.
Once a sauce is forming, add the garlic and stir together. Season well with salt and pepper
Add the chickpeas including their liquid. Keep cooking on high (medium-high if it’s bubbling a bit too much) until it reduces and looks thick and delicious, around 5-7 minutes.
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. Add a ladle of pasta water and a good grating of parmesan.
Serve into bowls and top each bowl with a dollop of cheat's burrata and fresh basil. A drizzle of good olive oil finishes this off nicely!
The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make this trofie pasta recipe.To store: store in fridge for 3-4 days in an airtight container.To reheat: Reheat in the microwave or in a pan with a splash of water until piping hot. I don’t love reheated pasta but I will say that trofie reheats better than most.Using chickpeas: In terms of quantities, I have said a 320g jar of chickpeas but you may find jars of different sizes. If this only leaves a few chickpeas over, don’t weigh and just throw the whole jar in.If you have more than that leftover, the jarred chickpeas are delicious enough to eat as part of a salad straight from the jar. I like to toss them in with some chopped tomatoes, cucumber and feta and a red wine vinegar dressing, and it makes a delicious lunch.
