|1||red onion — peeled and quartered|
|4||garlic cloves — peeled|
|15 ml||sunflower oil|
|30 ml||olive oil|
|410 g||Rhodes Quality Chickpeas — drained|
|50 g||Rhodes Quality Tomato Paste|
|salt and black pepper|
|250 g||macaroni — or penne|
|500 ml||baby spinach|
|65 ml||pecorino cheese — grated|
Place the red peppers onto a baking tray that has been sprayed with non-stick spray.
Roast in an oven preheated to 200 °C for 10 minutes.
Add the onions and the garlic to the tray, drizzle with the sunflower oil and roast for 10 minutes more or until the skin of the red peppers are blackened.
Remove from the oven and using tongs, move the peppers into bowl.
Cover the bowl with plastic wrap and leave to cool..
Remove the skin and the seeds of the red pepper and place the flesh into a blender.
Add the roasted onion and garlic.
Add the Rhodes Quality Chickpeas and the Rhodes Quality Tomato Paste.
Process to a smooth paste.
Bring the pasta to the boil in water and salt and cook to tender.
Reserve 500 ml (2 cups) of the pasta cooking water and drain the macaroni.
Spoon the chick pea and red pepper paste into the same saucepan.
Add enough of the reserved water to create a sauce.
Return the macaroni and add the spinach to the saucepan and toss well to mix.
Sprinkle with the cheese and serve.
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