Tomato and Mascarpone Trumpets with Chickpeas

Serves 3 to 4 | Ready in about 25 minutes

Ingredients

• 300g radiatori
• A good glug of olive oil
• ½ red onion, very finely chopped
• 3 garlic cloves, crushed
• A good splash of white wine
• 400ml passata
• ½ cup mascarpone
• A handful of fresh basil, chopped
• ½ cup grated parmesan, plus extra to serve
• 1 x 400g can chickpeas, drained and rinsed
• Salt, to taste

Method

1. Bring a large pot of salted water to the boil for the pasta.
2. Heat the olive oil in a large pan over medium-low heat. Add the red onion and sweat gently until soft and translucent.
3. Add the garlic and cook until fragrant, about a minute.
4. Deglaze the pan with the white wine, scraping up any bits from the bottom, and let it reduce by about half.
5. Add the passata and simmer for 5 to 10 minutes until it reaches a nice sauce consistency.
6. Meanwhile, cook the radiatori until about 90% done, a couple of minutes short of al dente. Reserve a mug of pasta water, then drain.
7. Stir the mascarpone into the sauce until combined, then add the basil and parmesan. Season with salt to taste.
8. Add the radiatori and chickpeas to the sauce and finish cooking together for a minute or two, adding pasta water a splash at a time until you get the consistency you like.
9. Plate up and finish with extra parmesan.