Spicy Tomato, Chickpea & Pancetta Pasta

‍1. Crisp up your tortillas

Preheat the oven to 200°C and line a small baking tray with tin foil. Fill a large saucepan with water, season generously with salt and place it over a high heat - this will be for the pasta later.

Chuck 2 tortillas onto your lined tray and drizzle over 2 tbsp of oil. Bake in the oven for 5-7 minutes until golden and crisp. Get on with the rest of the dish while you wait.

2. Get frying

Chuck 140g of pancetta into a large frying pan and tip in 2 tbsp of oil. Place the pan over a medium heat and allow the fat to melt from the meat for 2-3 minutes.

Whack the heat up to high and fry everything for a further 2-3 minutes until crisp in places. Drain 1 400g tin of chickpeas and thinly slice 4 cloves of garlic while you wait.

Once the pancetta is crisp, chuck in the chickpeas and garlic. Fry everything for a further 2-3 minutes until fragrant and golden in places. Finely chop 10g of parsley while you wait.

3. Cook the pasta

Once the water on the stove has come to a boil, tip in 200g of pasta. Boil for 8-10 minutes until soft but with a slight bite. Get on with the rest of the dish while you wait.

Dollop 3 tbsp of tomato purée into the pan with the chickpeas, along with 1 tsp of chilli flakes and 1⁄2 a tbsp of sugar. Fry everything for a further 4-5 minutes, until the paste deepens in colour and starts to stick to the bottom of the pan.

4. Mix it up and serve

Once the pasta has cooked, use a slotted spoon or tongs to transfer it straight into the frying pan - it doesn't matter if a bit of the water gets carried over.

Toss everything together over a medium heat for 1-2 minutes, until the sauce coats the pasta and chickpeas in a glossy glaze. Add a splash more pasta water if it looks a little dry or claggy.

Fold through the parsley from earlier, season with salt and divide between plates. Crumble over the crisp tortillas from earlier, grate over 20g of cheese and serve!

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