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
Scale
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
