Pancetta, Chickpea and Rocket Sauce

Name: Pancetta, Chickpea and Rocket Sauce
Yield: Serves 4
Ingredients: 1 teaspoon olive oil; 1 red onion, finely chopped; 60 g (2 oz) rocket (arugula); 100 g (3½ oz) dried pasta per person (casareccia works well); 1 × 400-g (14-oz) tin chopped tomatoes; 1 × 400-g (14-oz) tin chickpeas (garbanzo beans), drained; 125 g (4½ oz) pancetta, chopped; 1-2 tablespoons rose harissa paste (depending on the brand and how hot you like it)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Ideal for after work and when you have hungry mouths to feed, this is a perfect midweek dinner – it’s quick, tasty and embraces comforting flavours. Pancetta, chickpeas (garbanzo beans) and rocket (arugula) all go brilliantly with tomatoes and the harissa adds a warming note that brings it all to life.

Ingredients

1 teaspoon olive oil
1 red onion, finely chopped
125 g (

Dinner
Sauce

Method

Heat the oil in a frying pan (skillet) over a medium heat. Add the onion and fry for 6-8 minutes or until softened. Tip in the pancetta and fry for around 5 minutes or until the oils are released and the pancetta begins to brown.

Stir in the harissa paste, adjusting the amount to suit your spice levels, then cook for a couple of minutes. Tip in the chickpeas and tinned tomatoes, swillin