Chickpea and caper paste

Name: chickpea and caper paste
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 400 g wholegrain penne; 520 g beef bratwurst; 3 el traditional olive oil; 2 toe garlic; 2 look anchovy fillets in canned oil leaked out; 3 Red onion; 400 g canned chickpeas leaked out; 100 g capers leaked out; 240 g black olives without pit

Wholegrain penne with beef bratwurst, anchovies and chickpeas

Ingredients

400 g wholegrain penne
520 g beef bratwurst
3 el traditional olive oil
2 toe garlic
2 look anchovy fillets in canned oil leaked out

3 Red onion
400 g canned chickpeas leaked out
100 g capers leaked out
240 g black olives without pit

Directions

Cook the pasta al dente according to the instructions on the package.
Cut the sausages into small pieces. Heat the oil in a frying pan and fry the meat over a high heat for about 5 minutes.
Slice the garlic and the onion in rings. Add the garlic, the anchovies and the onion and cook for 1 min.
Add the chickpeas, the capers and the olives and heat for another 3 minutes.
Add the meat-vegetable mixture to the pasta. Season with salt and pepper.