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
Scale
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
