If you’re craving a pasta dish that’s pure comfort but packs a punch of wholesome Mediterranean flavors, look no further than Slow Roasted Chickpea and Tomato Pasta. This vibrant dinner melds caramelized cherry tomatoes, crispy chickpeas, and tender pasta into a bowlful of sun-kissed goodness—each bite is bursting with juicy sweetness, roasty garlicky depth, and just the right touch of Parmesan. Whether you’re planning a cozy weeknight meal or want a meatless showstopper for guests, this easy recipe is guaranteed to impress with its heartiness and irresistible aroma!
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, kitchen-staple ingredients create such rich layers of flavor in Slow Roasted Chickpea and Tomato Pasta. Every element brings something special, from the robust tomatoes to the herb-flecked finish—don’t skip the garnishes for a truly memorable meal!
- Pasta (8 oz, such as penne or rigatoni): Hearty shapes like penne or rigatoni catch all those roasted bits and sauce.
- Cherry tomatoes (1 pint): When roasted, these sweeten and burst into the silky backbone of the sauce.
- Chickpeas (1 can, 15 oz, drained and rinsed): They add protein, a toasty crunch, and earthy depth—delicious and filling!
- Garlic (4 cloves, smashed): Smashed garlic infuses the roasting pan with mellow, savory notes.
- Olive oil (3 tablespoons): This golden drizzle coats every bite and ensures everything roasts to perfection.
- Crushed red pepper flakes (½ teaspoon, optional): Adds a gentle kiss of heat—use more or less to suit your palate.
- Salt and black pepper (to taste): Don’t be shy—it heightens all the other flavors.
- Dried oregano (1 teaspoon): Brings classic Mediterranean herbiness and aroma.
- Grated Parmesan cheese (¼ cup, plus more for serving): Lends a creamy, salty flourish—skip or sub for vegan.
- Chopped fresh basil or parsley (2 tablespoons): Invigorates the dish with fresh, grassy color and zing at the end.
How to Make Slow Roasted Chickpea and Tomato Pasta
Step 1: Prep the Roasting Tray
Start by preheating your oven to 375°F (190°C). On a large baking sheet, pile up your cherry tomatoes, drained chickpeas, smashed garlic, and a generous drizzle of olive oil. Sprinkle over dried oregano, crushed red pepper flakes if you love a little heat, plus plenty of salt and black pepper. Toss everything gently to coat, then spread it out into a single even layer. This sets the stage for those gorgeous caramelized edges we all crave in Slow Roasted Chickpea and Tomato Pasta!
Step 2: Slow Roast Until Marvelous
Slide your baking sheet into the hot oven and let the magic happen. You’ll want to roast for about 30–35 minutes, giving everything a good stir halfway through. Your tomatoes should blister and burst, chickpeas turn golden and a bit crispy, and the garlic perfuming the kitchen delightfully. Those darkened bits are flavor gold!
Step 3: Cook the Pasta
Meanwhile, bring a big pot of salted water to a boil. Drop in your pasta and cook until just al dente, following package directions—they should be tender yet firm enough to stand up to all the roasting action later. Before draining, scoop out about half a cup of that starchy pasta water and set it aside; it’ll help bring your sauce together beautifully. Drain the pasta and keep it ready.
Step 4: Toss Everything Together
In a large mixing bowl or straight into a roomy skillet, combine your hot, drained pasta with the piping-hot roasted tomato and chickpea mixture. Add some of that reserved pasta water a splash at a time, tossing until the sauce lightly coats the noodles. Now’s the dreamy moment—stir in your grated Parmesan and a shower of chopped fresh basil or parsley. Give everything a taste and adjust the salt and pepper if needed.
Step 5: Serve and Enjoy
Spoon generous helpings of your Slow Roasted Chickpea and Tomato Pasta into bowls. Finish with another sprinkle of Parmesan (absolutely encouraged), more fresh herbs, or even a quick squeeze of lemon if you fancy extra brightness. Settle in and savor every last forkful!
How to Serve Slow Roasted Chickpea and Tomato Pasta
Garnishes
Garnishing isn’t just for looks—it’s your chance to add an extra layer of flavor and flair. Always offer extra grated Parmesan at the table, a handful of torn basil or parsley, and perhaps a drizzle of really good olive oil for richness. If you love a lemony zing, a light squeeze right before serving lifts everything into the “wow” zone!
Side Dishes
Slow Roasted Chickpea and Tomato Pasta shines on its own, but it also pairs beautifully with fresh sides. Try a simple mixed greens salad with balsamic vinaigrette, some roasted asparagus, or a pile of garlicky sautéed greens. Crusty bread is a must for swiping up the sauce and roasted bits!
Creative Ways to Present
Don’t be afraid to jazz up your table! Pile the pasta high in a large rustic serving bowl and top with a snow of cheese and herbs. Or, serve in individual bowls with a wedge of lemon on the side. For gatherings, set up a DIY pasta bar with toppings like toasted pine nuts, chili flakes, or vegan cheese, letting everyone customize their own Slow Roasted Chickpea and Tomato Pasta masterpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Roasted Chickpea and Tomato Pasta stores beautifully in an airtight container in the fridge for up to 3 days. Let it cool to room temperature before storing, and be sure to save some of the extra sauce or pasta water to keep things saucy when you reheat.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers if needed. Place cooled pasta in a freezer-safe container—just know that the texture of the roasted tomatoes and chickpeas may soften a bit after thawing. For best results, freeze for up to 1 month and thaw overnight in the fridge before reheating.
Reheating
To bring your pasta back to life, warm it gently in a skillet with a splash of water or olive oil, stirring until heated through. The microwave works in a pinch too, but low and slow on the stovetop preserves texture best. Finish with a fresh flurry of herbs and cheese before serving.
FAQs
Can I make Slow Roasted Chickpea and Tomato Pasta vegan?
Absolutely! Simply skip the Parmesan cheese or use your favorite dairy-free alternative. The roasted veggies, chickpeas, and herbs are already full of flavor, so you won’t feel like you’re missing a thing.
What’s the best type Main Course
Short, chunky shapes like penne or rigatoni are ideal for making Slow Roasted Chickpea and Tomato Pasta, as they catch all those saucy bits and hearty chickpeas. That said, feel free to use any pasta you love or have on hand!
Can I add extra vegetables?
Definitely. Try tossing in zucchini, bell peppers, or eggplant onto the roasting tray with the tomatoes and chickpeas. Just cut them to a size that’ll cook evenly and get that signature caramelization.
Is this recipe suitable for meal prep?
Yes—it’s a fantastic option for meal prepping! The flavors deepen as it sits, and it reheats well, making it perfect for packed lunches or quick dinners throughout the week.
How can I make it gluten-free?
Just swap the regular pasta for your favorite gluten-free variety. Everything else in Slow Roasted Chickpea and Tomato Pasta is naturally gluten-free, so everyone can dig in!
Final Thoughts
Give this Slow Roasted Chickpea and Tomato Pasta a try, and let its bright flavors and hearty goodness transport you to a Mediterranean kitchen. It’s easy, soul-warming, and sure to become a staple for busy nights and relaxed weekends alike—happy cooking!
Print
Slow Roasted Chickpea and Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Slow Roasted Chickpea and Tomato Pasta is a flavorful and satisfying vegetarian dish that is perfect for a quick and easy weeknight dinner. Roasting cherry tomatoes and crispy chickpeas create a delicious sauce that pairs perfectly with pasta, Parmesan cheese, and fresh herbs.
Ingredients
Pasta:
- 8 oz pasta (such as penne or rigatoni)
Roasted Cherry Tomatoes and Chickpeas:
- 1 pint cherry tomatoes
- 1 can (15 oz) chickpeas (drained and rinsed)
- 4 cloves garlic (smashed)
- 3 tablespoons olive oil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 teaspoon dried oregano
Additional Ingredients:
- ¼ cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the tomato and chickpea mixture: On a baking sheet, combine cherry tomatoes, chickpeas, smashed garlic, olive oil, red pepper flakes, oregano, salt, and pepper. Toss to coat and roast for 30–35 minutes.
- Cook the pasta: Cook pasta until al dente, reserving ½ cup of pasta water. Drain the pasta.
- Combine ingredients: In a bowl or skillet, mix the roasted tomato and chickpea mixture with the pasta. Add reserved pasta water as needed. Stir in Parmesan cheese and herbs.
- Serve: Serve warm with additional Parmesan.
Notes
- For a vegan version, skip the Parmesan or use a dairy-free alternative.
- Add a squeeze of lemon juice for brightness just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 8mg
