Chickpea Casarecce with Peperonata, Orange and Summer herbs

Chickpea Casarecce

Made with

Barilla Chickpea Casarecce


Ingredients 2 Number of Servings

160g Barilla Chickpea Casarecce
300g red and yellow capsicums
200ml Barilla Basilico sauce
15g sugar
100ml orange juice
15g unsalted capers
80g gluten free bread
40ml Extra Virgin Olive oil
10g fresh oregano
10g marjoram
Salt and pepper


  • Bake the capsicum in the oven at 220°C for 20 minutes. Cut into small pieces and grill in a hot pan for 3 minutes with a drizzle of olive oil.
  •  Mix the sugar and orange juice together in a saucepan and bring to the boil. Reduce by half then add the Basilico sauce and simmer for a few minutes. Add the chopped marjoram and
  • Dice the bread, season it with oil, pepper and chopped oregano, and toast it in the oven at 200°C.
  •  Cook the Casarecce in boiling salted water for 9 minutes, then drain and add to the Basilico sauce. Add the capsicum and cook for another two minutes. Finish with the crunchy bread pieces and serve.
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