Spiced Tomato Pasta with Chickpeas

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: 1
Spiciness: 1
Number of Servings: 4

A quick-to-prepare meal that is both filling and delightful. An excellent idea for a healthy weekday lunch when we often lack time for cooking.

Peel the garlic and onion, then finely chop them separately. Wash the spinach and dry it on paper towels. Rinse the chickpeas under running water if needed and drain well. Finely chop about 3/4 of the olives, leaving the rest whole.
Place a pot with a large amount of water on the stove to cook the pasta. Just before the water boils, add salt to increase the boiling intensity.
While waiting for the water to boil, heat olive oil in a pan and sauté the onion until it becomes translucent and starts to brown slightly (about 10 minutes). Add paprika, chili, and garlic, and cook for another minute while stirring constantly. Pour in the strained tomatoes and mix in the chickpeas and chopped olives. Slowly bring the sauce to a boil over moderate heat.
Add the pasta to the salted boiling water and cook until it is "al dente" or still firm to the bite. Once the sauce boils, reduce the heat slightly and let it simmer for about 10 minutes. Season with salt and pepper to taste, stirring occasionally.
Mix the spinach into the sauce and wait for it to wilt. Drain the cooked pasta well, reserving a small amount of the cooking water. Mix the reserved water, drained pasta, and the whole olives into the sauce. Adjust the seasoning if necessary.
Serve the prepared pasta on plates, drizzle with a little olive oil, sprinkle with grated Parmesan, and serve.

When cooking pasta, follow the rule of using 1 liter of water for every 100 g of pasta. Add 10 to 12 g of salt per liter of water.