Summary

Ingredients

• 300 g chickpeas
• 180 g olives, pickled, without stone
• 100 g pine nuts
• 6 peppers, medium hot, pickled
• 8 tomato (s), dried, in oil
• 2 cloves garlic
• 1 handful fresh basil
• 8 tablespoon olive oil
• 125 ml water
• salt
• pepper

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Instructions

1. Put on the pasta water and cook the pasta.
2. In the meantime, roast the pine nuts. Put all ingredients in a blender and puree. Possibly add a little more oil or water, depending on the consistency.
3. Drain the pasta and mix the sugo with the hot pasta in a bowl.
4. Arrange and enjoy.