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Wholewheat Ditalini Puttanesca With Chickpeas, Courgettes, Red Pepper & Fresh Parsley

5Steps
1Base
4Fresh items
Wholewheat Ditalini Puttanesca With Chickpeas, Courgettes, Red Pepper & Fresh Parsley

Base · make ahead

Add fresh

  • 2 × 400 g tins3 cups chickpeas
  • 22 courgettes
  • 11 red pepper
  • small bunchsmall bunch fresh parsley

Method

  1. Fry garlic and chilli in olive oil, then add olives, capers and chopped tomatoes.
  2. Simmer the puttanesca sauce until rich.
  3. Add the chickpeas, courgette and red pepper and cook until tender.
  4. Cook the ditalini and toss through the sauce with a little pasta water.
  5. Finish with fresh parsley.

Highlighted = a make-ahead base; that's where it goes in.

Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.