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Chickpea Spaghetti with Tomato Basil Sauce


  • 1 can diced tomatoes

  • 2 tablespoon tomato paste

  • 1 anchovy fillet, chopped (optional)

  • 2 cloves of garlic, minced

  • 1 teaspoon coarse sea salt

  • 1 tablespoon dried oregano

  • 200ml of water

  • Pinch of dried chilli flakes

  • 1 cup fresh basil (around 15 leaves)

  • 1 tablespoon honey

  • Extra virgin olive oil


  1. Heat a large wide skillet with a little drizzle of olive oil on medium heat. Add the garlic, chilli flakes and 1 anchovy fillet. Stir to coat for a few minutes.

  2. Add canned tomatoes, oregano and tomato paste to the skillet. Add the water by pouring it in the can first and give it a good stir. Add salt and pepper to taste and simmer for 15 mins on low heat.

  3. Prepare a large pot with lightly salted water and bring to a boil.

  4. Add the fresh basil and honey to the skillet. Simmer again for 15 mins. Stir occasionally.*

  5. Add the chickpea pasta or your preferred pasta into the pot with boiling water. Usually, dried pasta takes 8 minutes to be al dente.

  6. Once the pasta is ready, toss with the sauce and add a light drizzle of extra virgin olive oil.

  7. Sprinkle with Parmeggiano Reggiano shavings, if desired and serve.

*Optional, use of potato masher for a smoother sauce or if using whole peeled canned tomatoes.