Chickpea, tomato and rosemary penne

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Step 1

1. Put the oil in a large, deep frying pan or casserole on a medium heat, then add the chilli, garlic, rosemary and onion, and cook, stirring frequently, for five to six minutes, until just turning translucent.

Step 2

2. Add the tomatoes and chickpeas, season with a good pinch of salt, stir, then cover and cook, stirring occasionally, for 20 minutes. Add the spinach for the last two minutes, just to wilt.

Step 3

3. Once the sauce has had 10 minutes, bring a large pan of salted water to a boil, then cook the penne for 10-11 minutes, or according to the packet instructions, until it's done to your liking. Drain well, reserving a mugful of the cooking water, then stir the pasta through the tomatoes, chickpeas and spinach in the pan.

Step 4

4. Add the lemon juice and pasta water a tablespoon at a time to loosen the sauce, taste and add more salt as needed. This pasta dish lives or dies by the attention you pay to the seasoning, so taste, adjust the salt, lemon and pasta water, and taste again - you'll be rewarded with a really excellent dinner.