Chickpea caserecce with pescatora sauce, peppers and ricotta cheese


  • 320 g of Atlante Brand chickpea Caserecce
  • 1 can of Atlante Brand Pescatora sauce
  • 1 yellow pepper
  • 1 spring onion
  • Extra virgin olive oil, how desired
  • Salt, how desired
  • Salty ricotta cheese, how desired
15 minutes
very easy
4 people

Our homemade chickpea caserecce with Pescatora sauce are a dish rich in taste and quick to make, perfect for a simple but tasty lunch. Legume pasta is rich in fiber and protein, ideal as a lighter alternative to pasta. Our Pescatora sauce, on the other hand, is a condiment belonging to the tradition of Sicily that encloses its aromas and flavors: matched with peppers and salty ricotta cheese it is even more saporous.


  1. Put a pot filled with water on the stove and once it’s boiling add the salt.
  2. Chop the onion and fry it in a pan with a few spoons of oil. In the meantime, dice the pepper and mix it with the spring onion. Add a pinch of salt and cook for around ten minutes.
  3. When the peppers are almost ready, put the pasta in the pot and cook it “al dente”.
  4. Once the pasta is ready, drain the caserecce and season them with the Pescatora sauce directly in the pan with the crunchy peppers.
  5. Serve the pasta, add a sprinkling of “ricotta salata” (a salty type of ricotta cheese) and ... enjoy your meal!

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