Description
Slow Roasted Tomato & Chickpea Pasta brings Mediterranean sunshine right to your kitchen table with minimal effort. Tender roasted tomatoes and creamy chickpeas tangle beautifully with pasta, delivering a comforting meal that feels like a warm hug from an Italian grandmother.
Ingredients
Scale
Primary Ingredients:
- 1 lb pasta
- 4 cups cherry tomatoes
- 2 (15 oz) cans chickpeas
Supporting Herbs and Seasonings:
- 4 cloves garlic
- ¼ cup fresh basil
- 1 tsp salt
- ½ tsp black pepper
Oils and Cheese:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup grated parmesan cheese
Instructions
- Crank your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
- Drain your chickpeas thoroughly, then pat them completely dry with paper towels to ensure maximum crispiness.
- Spread 4 cups of cherry tomatoes and 2 (15 oz) cans of dried chickpeas across the baking sheet in a single, even layer.
- Drizzle ¼ cup olive oil generously over the tomatoes and chickpeas, coating them with a glistening sheen.
- Mince 4 cloves of garlic and scatter them across the sheet, then sprinkle 1 tsp salt and ½ tsp black pepper for seasoning.
- Toss everything gently to ensure each piece gets an even coating of oil and spices.
- Roast in the preheated oven for 25-30 minutes, watching for tomatoes to burst and chickpeas to turn golden and crispy.
- Meanwhile, cook 1 lb of pasta in salted water according to package directions until it reaches perfect al dente texture.
- Scoop out 1 cup of pasta water before draining, which will help create a silky sauce later.
- Transfer your roasted tomatoes and chickpeas to a large serving bowl, creating a warm, aromatic base.
- Add the cooked pasta directly to the bowl, mixing gently with the roasted ingredients.
- Tear ¼ cup fresh basil leaves into small pieces and sprinkle them over the pasta for a burst of herbal freshness.
- Drizzle 2 tbsp red wine vinegar across the dish to brighten the flavors and add a tangy kick.
- If the mixture seems dry, splash in some reserved pasta water to create a light, glossy sauce.
- Shower ½ cup grated parmesan cheese over the top, letting it melt slightly from the warmth of the dish.
- Serve immediately while everything is hot and the chickpeas are still crisp.
Notes
- Pat chickpeas completely dry to ensure they get crispy and golden when roasting, which adds a delightful crunch to the pasta.
- Use ripe, sweet cherry tomatoes for the best flavor, as they’ll caramelize beautifully in the high oven heat.
- For a gluten-free version, swap regular pasta with your favorite gluten-free alternative like chickpea or brown rice pasta.
- If dairy isn’t part of your diet, skip the parmesan or use nutritional yeast for a similar savory flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 593 kcal
- Sugar: 7 g
- Sodium: 530 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 11 g
- Protein: 28 g
- Cholesterol: 12 mg