Pasta with fresh sage, rocket and fetta


  • 400 g tubular pasta shapes, such as casarecce (slim rolled lengths), penne or macaroni
  • 50 g pancetta, finely chopped
  • 2 cloves garlic, finely chopped (optional)
  • 2 French shallots, finely chopped
  • 8 fresh sage leaves, shredded
  • 1 can chickpeas, about 400 g, drained
  • 1 can chopped tomatoes, about 400 gpinch of sugar
  • 50 g rocket, stalks removed if preferred
  • 100 g fetta, crumbled
  • pepper


  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Drain well.
  3. While the pasta is cooking, heat a large frying pan over a moderately high heat.
  4. Add the pancetta, garlic, if using, shallots and sage, and cook, stirring frequently, for 6–8 minutes or until the pancetta is golden brown and the shallots are soft.
  5. Add the chickpeas, tomatoes with their juice and the sugar, and bring to the boil.
  6. Reduce the heat and simmer for 10 minutes or until the sauce has thickened slightly.
  7. Season with pepper (there is no need for salt as fetta is quite salty).
  8. Stir in the pasta until it is well coated with the sauce ingredients.
  9. Add the rocket and stir in lightly, then sprinkle with the fetta and serve.

Serves 4
Preparation: 10 minutes
Cooking: about 20 minutes


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