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