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
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.
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.
Prepare a large pot with lightly salted water and bring to a boil.
Add the fresh basil and honey to the skillet. Simmer again for 15 mins. Stir occasionally.*
Add the chickpea pasta or your preferred pasta into the pot with boiling water. Usually, dried pasta takes 8 minutes to be al dente.
Once the pasta is ready, toss with the sauce and add a light drizzle of extra virgin olive oil.
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.