Preparation
- Thinly slice the red pepper, discarding the seeds, and finely slice the garlic. Pick the dill fronds, roughly chopping half of them. Bring a large saucepan of salted water to the boil.
- Heat the oil in a large non-stick sauté pan or frying pan over a medium-high heat. Add the red pepper, then cook for 5 minutes, until softened. Add the cherry tomatoes, season with salt and black pepper, then cook for a further 10-12 minutes, stirring occasionally, until the tomatoes begin to burst.
- Meanwhile, add the spaghetti to the boiling water and cook for 7-8 minutes, stirring regularly, or until the pasta is al dente.
- Once the tomatoes have started to split open, stir in the garlic and cook for a further 2 minutes.
- Reserve a mug of the pasta water, then drain the spaghetti and tip into the pan with the tomatoes. Drain and rinse the chickpeas, then add those to the pan too. Toss everything to combine, adding enough pasta water to give a silky, coating consistency. Stir through the chopped dill for freshness, season and divide between shallow bowls. Drizzle over a little extra olive oil and scatter over the remaining dill fronds to serve.
Sweet summer tomatoes are cooked until juicy and bursting open in this thrifty pasta dish, with chickpeas providing a good dose of fibre.
