Slow Roasted Tomato and Chickpea Pasta: A Flavor-Packed, Comforting Dish
Introduction
If you’re looking for a simple yet flavorful pasta dish that’s perfect for weeknights, this Slow Roasted Tomato and Chickpea Pasta is the answer. Bursting with the sweetness of slow-roasted cherry tomatoes, crispy chickpeas, and savory garlic, this dish is both hearty and light. It’s a wonderful vegetarian option, but can easily be made vegan by using vegetable stock. The combination of roasted vegetables and fresh herbs creates a rich and satisfying meal that feels indulgent but is surprisingly easy to make. Let’s get cooking!
Ingredients
- 1/2 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh oregano (or 1 tsp dried)
- 1/2 tsp crushed red pepper flakes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lb cherry tomatoes
- 1/2 cup low-sodium chicken or vegetable stock
- 1/4 cup olive oil, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
- 12 oz angel hair pasta or spaghetti
- Fresh basil, for serving
Directions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C).
2. Prepare the Roasted Chickpea and Tomato Mixture
- In a large baking dish, combine the chopped onion, sliced garlic, fresh oregano, crushed red pepper flakes, drained chickpeas, and cherry tomatoes.
- Drizzle with olive oil and pour over the chicken or vegetable stock.
- Season generously with kosher salt and freshly ground black pepper.
- Toss everything together to combine, ensuring the vegetables and chickpeas are well coated in oil and seasoning.
3. Roast the Vegetables and Chickpeas
- Bake the mixture in the preheated oven for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown and crispy.
4. Cook the Pasta
- About 10 minutes before the chickpeas and tomatoes are finished roasting, bring a large pot of salted water to a boil.
- Cook the angel hair pasta or spaghetti according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water to help thin the sauce if needed.
5. Combine and Serve
- Immediately toss the cooked pasta with the roasted chickpeas and tomatoes in the baking dish.
- If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until the pasta is evenly coated.
- Drizzle generously with additional olive oil for extra richness and flavor.
- Garnish with fresh basil and serve warm.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4 servings
- Calories: 400 kcal per serving
Tips for Success
- Tomatoes: Slow roasting the cherry tomatoes deepens their natural sweetness and creates a beautifully rich sauce that coats the pasta.
- Chickpeas: Make sure to stir the chickpeas halfway through roasting to ensure they get crispy all over.
- Pasta Water: Don’t skip reserving the pasta water! It helps bind the sauce to the pasta and adds a little extra creaminess to the dish.
Final Thoughts
This Slow Roasted Tomato and Chickpea Pasta is a delicious and comforting meal that’s perfect for any night of the week. The slow roasting brings out deep, sweet, and savory flavors that transform a simple pasta dish into something extraordinary. With its crispy chickpeas and fresh herbs, this recipe is as satisfying as it is easy to make. Serve it with a drizzle of olive oil and a sprinkle of fresh basil for a beautiful, flavorful finish.
Slow Roasted Tomato and Chickpea Pasta
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
This Slow Roasted Tomato and Chickpea Pasta is a perfect blend of bold flavors and wholesome ingredients. The slow roasting process allows the cherry tomatoes to burst with sweetness and the chickpeas to become delightfully crispy, creating a savory base for the pasta. The fresh basil and garlic infuse the dish with a fragrant aroma, while the olive oil adds a rich finish to the light, simple sauce. Every bite is a balance of tender pasta, juicy tomatoes, and crunchy chickpeas.
Ingredients
1/2 yellow onion, finely chopped
4 garlic cloves, thinly sliced
1 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp crushed red pepper flakes
1 (15 oz) can chickpeas, drained and rinsed
1 lb cherry tomatoes
1/2 cup low-sodium chicken or vegetable stock
1/4 cup olive oil, plus more for serving
Kosher salt and freshly ground black pepper, to taste
12 oz angel hair pasta or spaghetti
Fresh basil, for serving
Instructions
Preheat the oven to 400°F (200°C).
In a large baking dish, combine the chopped onion, sliced garlic, fresh oregano (or dried oregano), crushed red pepper flakes, chickpeas, and cherry tomatoes. Drizzle with olive oil and pour over the chicken or vegetable stock. Season generously with kosher salt and freshly ground black pepper. Toss everything together to combine.
Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown and crispy.
About 10 minutes before the roasted chickpeas and tomatoes are finished, cook the pasta in a large pot of salted water according to package instructions. Drain and reserve 1 cup of pasta water.
Immediately toss the cooked pasta with the roasted chickpeas and tomatoes, adding pasta water as needed to thin out the sauce and coat the pasta. Drizzle generously with additional olive oil and garnish with fresh basil.
Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 400