In a frying pan, heat the oil with the garlic and chilli, letting it sizzle for a minute. Stir in the chickpeas and sun-dried tomatoes, letting it all cook for 4-5 mintutes, then season.
In the meantime, cook the tortelloni according to the instructions on the pack then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the chickpeas and toss gently for a minute, adding the cooking water if you need to loosen the sauce.
In a frying pan, heat the oil with the garlic and chilli, letting it sizzle for a minute. Stir in the chickpeas and sun-dried tomatoes, letting it all cook for 4-5 mintutes, then season.
In the meantime, cook the tortelloni according to the instructions on the pack then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the chickpeas and toss gently for a minute, adding the cooking water if you need to loosen the sauce.