Chickpea casarecce with peperonata, orange, capers and summer herbs
10 oz Barilla Chickpea Casarecce
1 lb+ 10 oz red and yellow bell peppers
1 lb+ 10 oz tomato purée
7 tsp sugar
7 oz orange juice
3.5 tbsp rinsed capers
4 oz gluten-free bread
extra virgin olive oil
oregano and marjoram
salt and black pepper
If you wish to peel the peppers, bake at 220° C/425° F for 20 minutes.
Place in a bowl and cover with cling film. Once cool, the skin comes off easily.
Cut into pieces about 1 inch long and roast in a hot pan for 3 minutes with a little oil.
Cut the bread into cubes and season with oil, pepper and oregano before toasting in the pan for a few minutes.
Sweat the sugar and add a dash of orange juice.
Bring to the boil and reduce the liquid to 1.8 oz.
Heat the tomato purée and season with the orange juice, marjoram and capers.
Bring a pot of water to the boil and add salt.
Cook the Chickpea Casarecce for 7-9 minutes.
Drain and add to the pan with the tomato sauce.
Add the peppers and cook for 2 minutes.
Garnish with breadcrumbs and serve.
