Slow Roasted Chickpea and Tomato Pasta Recipe
If there’s one dish that’s absolutely irresistible, vibrant, and loaded with Mediterranean charm, it’s Slow Roasted Chickpea and Tomato Pasta. This recipe is an absolute game-changer for busy weeknights and slow weekend suppers alike—imagine juicy, blistered cherry tomatoes sharing the stage with nutty, golden chickpeas, all nestled in perfectly cooked pasta and finished with a rich drizzle of olive oil and fresh basil. It’s hearty, satisfying, and packed with layers of flavor, all in under an hour. If you’re craving something that feels both cozy and celebratory, this is one pasta you’ll turn to again and again!
Ingredients You’ll Need
The beauty of Slow Roasted Chickpea and Tomato Pasta is that it requires only a handful of pantry staples and fresh favorites—each with a starring role in flavor, texture, or color. Every ingredient works together to create a meal that’s far greater than the sum of its parts.
- Cherry tomatoes: Bursting with sweetness, they roast into juicy morsels that become the heart of your sauce.
- Chickpeas (canned): After roasting, these gems turn crispy outside and creamy inside, offering lovely contrast and a boost of plant-based protein.
- Garlic: Smashed cloves gently roast to infuse the oil and sauce with sweet, mellow flavor.
- Olive oil: The secret to a velvety sauce and those gorgeous golden chickpeas—don’t skimp on quality here!
- Salt: Brings out the natural sweetness of the tomatoes and balances every bite.
- Black pepper: Adds warmth and subtle spice.
- Red pepper flakes (optional): For a gentle heat that keeps every forkful interesting; adjust or omit to taste.
- Dried oregano: Delivers classic Mediterranean flavor and a hint of earthy depth.
- Pasta (such as penne or rigatoni): The base that captures every bit of that savory sauce.
- Reserved pasta water: Essential for making a silky, cohesive sauce that clings to your pasta.
- Parmesan cheese (optional): Adds creamy, salty indulgence—can be swapped for a plant-based cheese if making vegan.
- Chopped fresh basil: A final pop of green freshness, taking everything right over the top in both color and flavor.
How to Make Slow Roasted Chickpea and Tomato Pasta
Step 1: Roast the Vegetables and Chickpeas
Start by preheating your oven to 375°F (190°C). On a large baking sheet, combine the cherry tomatoes, drained and rinsed chickpeas, smashed garlic cloves, olive oil, salt, black pepper, red pepper flakes if you’re using them, and dried oregano. Toss everything together right on the sheet until the tomatoes and chickpeas are glistening and evenly coated with oil and spices. Spread them into a single layer—this helps everything roast instead of steam! Pop the tray into the oven and let it roast for 35–40 minutes, making sure to give everything a good stir halfway through. You’re looking for the tomatoes to blister and burst, while the chickpeas get golden and ever-so-slightly crisp.
Step 2: Cook the Pasta
While the tomatoes and chickpeas are roasting and filling your kitchen with anticipation, bring a big pot of salted water to a boil. Add your chosen pasta and cook it until just al dente—remember, it’s going to finish off in that irresistible sauce. Before you drain the pasta, scoop out about 1/4 cup of the starchy pasta water and set it aside; this will transform your sauce from good to restaurant-worthy!
Step 3: Combine Pasta with Roasted Goodness
Once the tomatoes and chickpeas are perfectly roasted, transfer the entire mixture (including all the garlicky, herby oil) to a large skillet or pot set over low heat. Add your drained pasta along with the reserved pasta water, then gently toss everything together. Stir and toss until the pasta is evenly coated in the luscious sauce created by the tomatoes and olive oil, and the chickpeas are well distributed—it’s the moment when everything comes together into pure comfort food magic.
Step 4: Finish and Serve
For a creamy, salty finish, mix in the Parmesan cheese if you’re using it. Give one final toss, taste, and adjust seasoning if needed. Serve immediately, topped with a generous sprinkle of fresh basil. Every bite of Slow Roasted Chickpea and Tomato Pasta is loaded with bright flavors and pleasing textures, making for a meal that’s just as wonderful shared as it is savored solo!
How to Serve Slow Roasted Chickpea and Tomato Pasta
Garnishes
This pasta absolutely shines with the right finishing touches. A big handful of torn fresh basil or flat-leaf parsley brings herbal freshness and vibrant color. A few extra grates of Parmesan add creaminess and a hint of welcome salt. For a pretty presentation, scatter a few roasted chickpeas and whole blistered tomatoes right on top before serving.
Side Dishes
If you want to round out the meal, pair your Slow Roasted Chickpea and Tomato Pasta with a crisp green salad tossed in a lemony vinaigrette, or serve with warm, toasty slices of garlic bread for a little crunch. Roasted vegetables like zucchini or bell peppers are natural companions and make for a colorful, nutrient-packed spread.
Creative Ways to Present
This cozy pasta looks gorgeous in a big, shallow bowl, but you can get creative if you like! Try serving in mini bowls or cups as a hearty party appetizer, or pile atop crostini for a rustic twist. For dinner parties, garnish each plate with a sprig of basil and a lemon wedge for a beautiful, restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Roasted Chickpea and Tomato Pasta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors intensify and meld as it sits, making your next-day lunch or dinner extra delicious! Just let the pasta cool before transferring it to your containers, and keep the garnishes separate if possible.
Freezing
While you can freeze leftovers, keep in mind that the texture of tomatoes and chickpeas will soften a bit after thawing. Store pasta in freezer-safe containers or bags for up to one month. For best results, reheat gently and add a fresh sprinkle of cheese and herbs before serving.
Reheating
To reheat, add a splash of water or extra olive oil to bring back the creamy consistency. Warm slowly on the stovetop over low heat, or microwave in short bursts, stirring in between. If you want to restore the just-cooked flavor, toss in a few fresh basil leaves or an extra handful of Parmesan as you serve.
FAQs
Can I make Slow Roasted Chickpea and Tomato Pasta vegan?
Absolutely! Simply omit the Parmesan cheese, or use your favorite plant-based grated cheese alternative for a delicious vegan version. The pasta is just as flavorful without the dairy.
Which pasta shapes work best for this recipe?
Penne and rigatoni are fantastic because their nooks capture the roasted chickpeas and tomatoes, but honestly, use whatever pasta you love or have on hand—shells and fusilli also work beautifully.
What if I don’t have cherry tomatoes?
Grape tomatoes are a great substitute, or chop large tomatoes into bite-sized pieces. Just aim for a variety that roasts well and turns sweet and jammy in the oven.
Can I add extra vegetables or protein?
Definitely! Zucchini, bell peppers, or spinach can be roasted alongside the tomatoes and chickpeas. You can also toss in olives or sun-dried tomatoes for extra depth, or add pre-cooked chicken for a non-vegetarian twist.
Is this dish good made in advance for meal prep?
Slow Roasted Chickpea and Tomato Pasta is fantastic as a make-ahead meal—it holds up well in the fridge and the flavors only get better after a day. Leave off the basil until serving for the freshest flavor and prettiest presentation.
Final Thoughts
This Slow Roasted Chickpea and Tomato Pasta will soon become one of your favorite comfort foods—delightfully easy, truly nourishing, and bursting with Mediterranean flavors. I can’t wait for you to try it and make it your own. Don’t be surprised if it becomes a regular request at your table!
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Slow Roasted Chickpea and Tomato Pasta Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delightful vegetarian pasta dish featuring slow-roasted cherry tomatoes and crispy chickpeas tossed with al dente pasta, Parmesan cheese, and fresh basil. This Mediterranean-inspired recipe is bursting with flavor and perfect for a satisfying meal.
Ingredients
For the Roasted Tomatoes and Chickpeas:
- 1 pint cherry tomatoes
- 1 can (15 oz) chickpeas (drained and rinsed)
- 4 cloves garlic (smashed)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
For the Pasta:
- 8 oz pasta (such as penne or rigatoni)
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese (optional)
- Chopped fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the tomatoes and chickpeas: On a baking sheet, combine cherry tomatoes, chickpeas, garlic, olive oil, salt, pepper, red pepper flakes, and oregano. Toss to coat evenly and spread in a single layer.
- Roast: Roast for 35–40 minutes, stirring halfway, until the tomatoes are blistered and the chickpeas are golden and slightly crisp.
- Cook the pasta: Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
- Combine: Transfer the roasted tomato and chickpea mixture to a large skillet or pot. Add the cooked pasta and reserved water, stirring to combine and coat the pasta with the flavorful oil.
- Finish: Mix in Parmesan cheese if using and top with fresh basil before serving.
Notes
- To make this recipe vegan, skip the Parmesan or use a plant-based alternative.
- Try adding olives or sun-dried tomatoes for extra flavor.
- Great served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 9 g
- Protein: 17 g
- Cholesterol: 5 mg
