Tomato Basil Calamari Fettuccine with Chickpeas

WHAT YOU'll NEED

• 1 can (300g)

  Prego Tomato, Basil & Garlic Pasta Sauce

• 120g

  Prego Fettuccine, cook as per instructions on packet

• 100g

  Kimball Chick peas, drained and coat lightly with cooking oil

• 200g

  Calamari, cut into ring

• ½ tsp

  Salt

• ¼ tsp

  Pepper

• 60g

  Yellow capsicum, sliced

• 2 tbsp

  Cooking oil

HOW TO MAKE IT

• 1

  Roast chick peas in preheat oven at 180˚C for 20 minutes or until golden brown. Marinate calamari rings with salt and pepper for 5 minutes.

• 2

  Heat up oil in a frying pan and pan fry capsicum for a minute, add in calamari dan pan fry until cooked. Pour in Prego Tomato, Basil & Garlic Pasta Sauce and simmer for 30 seconds.

• 3

  Place Prego Fettuccine onto serving plate and top with calamari in sauce. Garnish with roasted chick peas and serve immediately.