Though some people can't believe it, tomato sauce for spaghetti needn't contain any meat. My son likes spaghetti only with tomato sauce with meat balls or traditional spaghetti Bolognese. Apparently, anything different is inedible. Today he learnt that it isn't true. The penne was excellent with fragrant tomato sauce with chickpeas. The meal was so great that even my young sceptic asked for seconds. He didn't buy into Parmesan, but it isn't possible to have everything, is it?

Ingredients (for 2 people)
150g of penne
1 tin of tomato
1 onion
2 clove of garlic
half a chili pepper
2 tablespoons of olive oil
200g of chickpeas from the tin
1 teaspoon of oregano
2 twigs of rosemary
salt and pepper
basil
parmesan

Boil the penne al dente in salty water.
Heat the olive oil in a pan. Fry the chopped onion, garlic and chili pepper. Add the tomatoes, oregano, spice them up with salt and pepper and boil on a low heat for 10 minutes. Add the chickpeas and boil for 5 minutes. Put the penne into the sauce and mix it in. Serve with fresh basil and Parmesan.

Enjoy your meal!

Try also:
Sicilian pasta with pistachios
Wholemeal pasta with chanterelles and courgette
My spaghetti Bolognese