Recipe for 4 people in just 20 minutes
Ingredients:
- a pack of Biopasta cavatelli
- 300 grams of pre-cooked chickpeas
- 100 grams of Pachino cherry tomatoes
- 1 clove of garlic
- 1 bay leaf
- 1 stick of celery
- salt
- Italian extra virgin olive oil
- powdered black pepper
Fry the garlic and chopped celery in two tablespoons of extra virgin olive oil, after a few minutes, add 100 grams of cherry tomatoes cut into quarters and leave to cook for 5 minutes over low heat. At the end of cooking, pour in the pre-cooked chickpeas and add 700 ml of hot water and a bay leaf, salt to taste and a pinch of pepper. Once it boils, pour in the pasta and at the end of cooking the dish will be ready.
Impact and enjoy your meal.