Occasional recipes: conchiglie with chickpeas

As promised last week, here is what you do with the other half of the jar of sun-dried tomatoes. And, now you’ve used the whole jar, you can use the marinating oil (topped with the fresh olive variety) to fry the onions and garlic to start with.

You also, as the eagle-eyed among you will note, don’t have to use conchiglie if you don’t have any. Just do get a kind that is vaguely enclosed and therefore retains bits of the sauce as you transport them to your mouth.

As before; cook the pasta and the sauce ingredients at the same time; don’t forget to spoon the pasta with liberal amounts of pasta water into the sauce; and leave them all to blend, bubbling and glooping gently, while you enjoy a preliminary G&T. Or two.