Quick and easy napoli sauce

This sauce is perfect for when you are in a rush to make dinner, or are in the mood for pasta. It’s vegan, with chickpeas (garbanzo beans) for extra protein.


Serves 3 – Takes 20-30 minutes


  • One can of chopped tomatoes (400g)
  • One can of chickpeas (garbanzo beans, 400g)
  • 3 cloves of garlic
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • 1 tsp garlic powder
  • 1/4 tsp onion powder (optional)
  • A handful of fresh basil, chopped
  • 1/2 – 1 tbsp maple syrup
  • 1 heaped tbsp tomato paste (puree)
  • 200ml water
  • Half a packet of pasta of choice (I used spiral pasta)
  • 2-3 tbsp extra virgin olive oil, plus more to coat the pasta


  1. Fill a medium sized pot with hot water and place on high heat to boil (this is to cook the pasta).
  2. Place oil in a small pot on high heat. Mince 3 cloves of garlic and add to pot. Cook until golden brown, then add the tinned tomatoes as well as half a tin of water.
  3. Drain the chickpeas (garbanzo beans), reserving the liquid (aquafaba). Add the chickpeas to the sauce.
  4. Add all the herbs and spices, except for the fresh basil, add the tomato paste and maple syrup. Bring the sauce down to a simmer.
  5. Cook pasta to al dente.
  6. Add fresh basil to sauce just before serving.
  7. Drizzle pasta with olive oil, add the sauce to the cooked pasta, if you prefer.

Note: aquafaba can be used in lots of dishes, such as an egg substitute in gnocchi and for vegan meringues.

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