We're catching the tail end of summer with these light & bright ingredients – roasted tomatoes and chickpeas tossed with an "aglio e olio" style bucatini.
Serving For Two People
- 300g Bucatini
- 250g Roasted tomato & chickpeas
- 65g Lemon herb butter
- Grana Padano
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 3 minutes, strain and save 1/2 cup of pasta water.
2) Warm half of the lemon & herb butter over medium heat until melted. Transfer cooked bucatini to sauce pan and toss, salt to taste and transfer to 2 bowls.
3) Add tomatoes and chickpeas to the sauce pan with the remaining butter and warm until simmering. Add 1/2 cup of pasta water to deglaze pan and stir until emulsified.
4) Top bucatini with warmed tomatoes & chick pea sauce from your pan. Season with salt to taste and finish with Grana Padano.
Contains dairy
