This classic pasta dish consists of little more than garlic, tomato and chilli pepper, but is nonetheless delicious.
Here’s the recipe I used for this Italian dish. The basic recipe is vegan, although the author recommends adding meat, cheese or eggs to serve, which did not seem necessary to me, given that chickpeas already provide protein. I also used three larger tomatoes which I peeled and chopped, rather than the cherry tomatoes.
This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.