Fusilli with ham and sundried tomato sauce

Name: fusilli with ham and sundried tomato sauce
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g fusilli; 150 g sundried tomatoes in oil; 100 g hamham; 1 toe garlic; 2 onion; sachet chili flakes; 200 g canned chickpeas; 7,5 g fresh coriander; 4 el Greek yoghurt; 75 g arugula

Pasta with cob ham, sundried tomatoes, chickpeas and coriander.

Ingredients

Directions

Bring a generous pot of water to the boil. When the water boils, put the pasta in the pan and cook for 9 minutes until al dente.
Meanwhile, let the sun-dried tomatoes drain and collect the oil. Cut the tomatoes finely and the ham into strips.
Clean the garlic and onions. Cut the garlic finely and chop the onion.
Heat 2 tbsp of the collected oil in a frying pan and fry the garlic and onion for 1 min.
Add the tomatoes, ham and chilli flakes and simmer for 5 minutes on low heat. Change regularly.
Meanwhile, let the chickpeas drain in a colander and rinse under cold running water. Slice the coriander.
Drain the pasta. Spoon the pasta with the chickpeas, coriander, yogurt and rocket salad through the tomato mixture. Warm up and spread over the plates.