- 400 g tubular pasta shapes, such as casarecce (slim rolled lengths), penne or macaroni
- 50 g pancetta, finely chopped
- 2 cloves garlic, finely chopped (optional)
- 2 French shallots, finely chopped
- 8 fresh sage leaves, shredded
- 1 can chickpeas, about 400 g, drained
- 1 can chopped tomatoes, about 400 gpinch of sugar
- 50 g rocket, stalks removed if preferred
- 100 g fetta, crumbled
- Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain well.
- While the pasta is cooking, heat a large frying pan over a moderately high heat.
- Add the pancetta, garlic, if using, shallots and sage, and cook, stirring frequently, for 6–8 minutes or until the pancetta is golden brown and the shallots are soft.
- Add the chickpeas, tomatoes with their juice and the sugar, and bring to the boil.
- Reduce the heat and simmer for 10 minutes or until the sauce has thickened slightly.
- Season with pepper (there is no need for salt as fetta is quite salty).
- Stir in the pasta until it is well coated with the sauce ingredients.
- Add the rocket and stir in lightly, then sprinkle with the fetta and serve.
Preparation: 10 minutes
Cooking: about 20 minutes