CHICKPEA PASTA WITH TOMATO AND BURRATA

A protein-rich dish, suitable as a light side or a complete meal on its own.

Prep time: 30 min 
Servings: 2 people

  Ingredients (for 2 people)

• 250 g ripe cherry tomatoes (or regular sliced tomatoes)
• 4 cloves garlic
• Olive oil
• Salt
• Freshly ground black pepper
• 200 g Gluteno chickpea pasta
• 1 burrata
• Fresh basil

Oven and Sauce:
Preheat the oven to 200 °C. Arrange the tomatoes on a baking sheet, add whole cloves of garlic (peeled), drizzle with olive oil, and season with salt.
Bake for approximately 25 – 30 minutes, until the tomatoes are soft and slightly caramelized.

Blending the Sauce:
Transfer the roasted tomatoes and garlic to a blender and blend into a smooth sauce.

Pasta:
Meanwhile, bring water to a boil and cook the pasta for a maximum of 3 minutes. Drain, reserving some of the cooking water if you find the sauce too thick.

Combining Sauce and Pasta:
Add the pasta to a pan or pot with the hot tomato sauce, stir, and add some of the cooking water if needed to combine nicely.

Finishing Touch:
Top with burrata, drizzle with fresh olive oil, sprinkle with freshly ground pepper, and garnish with fresh basil.