INGREDIENTS
- 1 pack Rana Chicken & Smoked Pancetta Tortelloni
- 6 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 400 g tin of chickpeas, drained and rinsed
- 50 g sun-dried tomatoes, chopped
- salt and freshly ground black pepper to taste
METHOD
In a frying pan, heat the oil with the garlic and chilli, letting it sizzle for a minute. Stir in the chickpeas and sun-dried tomatoes, letting it all cook for 4-5 mintutes, then season.
In the meantime, cook the tortelloni according to the instructions on the pack then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the chickpeas and toss gently for a minute, adding the cooking water if you need to loosen the sauce.
INGREDIENTS
- 1 pack Rana Chicken & Smoked Pancetta Tortelloni
- 6 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 400 g tin of chickpeas, drained and rinsed
- 50 g sun-dried tomatoes, chopped
- - salt and freshly ground black pepper to taste
METHOD
In a frying pan, heat the oil with the garlic and chilli, letting it sizzle for a minute. Stir in the chickpeas and sun-dried tomatoes, letting it all cook for 4-5 mintutes, then season.
In the meantime, cook the tortelloni according to the instructions on the pack then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the chickpeas and toss gently for a minute, adding the cooking water if you need to loosen the sauce.