Fresh
Mediterranean Pasta Bowl
Whole wheat penne layered with chickpeas, sun-dried tomatoes, olives, baby greens and a lemony tahini drizzle. The kind of bowl you assemble more than you cook — high-protein, fibre-rich, deeply satisfying.
Ingredients
- 350gCibo di Italia Whole Wheat Penne
- 400gchickpeas — one tin, drained and rinsed
- 80gsun-dried tomatoes in oil — drained and chopped
- 100gpitted Kalamata olives — halved
- 100gbaby spinach or rocket
- 1/2piecesred onion — finely sliced and soaked 10 min in cold water
- 3tbsptahini
- 3tbsplemon juice
- 1piecegarlic clove — finely grated
- 3tbspolive oil
- 1tspground cumin
- to tastesalt and black pepper
Method
Step 1.Bring 4 litres of salted water (2 tbsp salt) to a boil. Cook the whole wheat penne for 10 minutes for al dente.
10 min
Step 2.Drain, rinse briefly under cold water, drain well again, and toss with 1 tbsp olive oil so the pieces stay separate.
1 min
Step 3.In a small bowl, whisk the tahini, lemon juice, garlic, cumin, 3-4 tbsp cold water, salt and pepper into a smooth, pourable dressing.
2 min
Step 4.Warm 2 tbsp olive oil in a small pan, add the chickpeas and a pinch of salt, and toast for 4 minutes until they take on colour.
4 min
Step 5.Tip the cooled pasta into a large bowl. Add the chickpeas, sun-dried tomatoes, olives and drained red onion. Toss.
1 min
Step 6.Fold in the spinach last — it should just wilt slightly against the warm chickpeas, not collapse.
1 min
Step 7.Divide between bowls and drizzle generously with the tahini dressing. Serve warm or at room temperature.
Goes well with
Iced mint tea with lemon — refreshing against the rich tahini.
Warm flatbread with za'atar and olive oil.
Medjool dates stuffed with toasted almonds.
The pasta we used
Cibo di Italia Whole Wheat Penne
500g · Cooks in 10–12 minutes · Serves ~5
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