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Chickpea Pasta With Pennettine Rigate

Cooking Time: 20 minutes


  • 360g Perfetto Pennettine Rigate Pasta
  • 250g dry chickpeas
  • 150ml tomato sauce
  • 60g extra virgin olive oil
  • 100g pearl onions, peeled
  • 2 garlic cloves
  • 1 bay leaf
  • 1 fresh chili, chopped
  • 1tbsp chopped marjoram
  • 50 g grated parmesan cheese
  • to taste Salt and pepper


  • 1.
    Soak the chickpeas in water overnight. Cook in water until tender. Chop the garlic coarsely.
  • 2.
    Heat the oil in a large pan, add garlic, onions, chili, bay leaf and, after 2 minutes, tomato sauce. Cook for 10 minutes over medium heat, add the drained chickpeas and cook for another 15 minutes.
  • 3.
    Cook the Pennettine Rigate Pasta in salted water following the package cooking time, drain and pour into the pan together with the chickpeas sauce.
  • 4.
    Cook over moderate heat for 1 minute. Garnish with parsley and parmesan before serving

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