1 packet of San remo chickpea pasta (Woolworths)
1 tsp olive oil
3 cloves garlic diced
1/4 cup sun-dried tomatoes, packed in oil drained and roughly chopped
1 cup cherry tomatoes cut in half
1 tsp oregano, salt & pepper to taste
red pepper flakes to taste, optional
1 cup rocket
1 container of hummus
Bring a large pot of water to a boil.
Add pasta and cook according to package instructions.
While pasta is cooking, heat olive oil in a pan over medium heat.
Add the garlic, sun-dried tomatoes, cherry tomatoes, oregano, a pinch of salt & pepper and red pepper flakes to the pan.
Sauté until cherry tomatoes start to soften (approx. 3 minutes). Add rocket and stir until combined
Drain pasta, reserving 1 cup of the pasta water.
Add hummus and a 1/2 cup of the pasta water to the tomato mix.
Stir until everything is combined.
Add pasta to the sauce and toss together. If you want it more creamy, you can add additional hummus and/or pasta water. Taste and adjust seasonings as needed.
Top with fresh basil and serve immediately.