Description
Slow Roasted Chickpea and Tomato Pasta is a hearty and flavorful Mediterranean-inspired dish that combines slow-roasted cherry tomatoes and chickpeas with perfectly cooked pasta. This vegetarian main course is elevated by the gentle roasting process that enhances the natural sweetness of the tomatoes and adds a slight crisp to the chickpeas, creating a chunky, satisfying sauce. Finished with fresh basil and optional Parmesan cheese, it’s an ideal healthy, comforting meal.
Ingredients
Scale
Roasted Tomato and Chickpea Mixture
- 1 pint cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, smashed
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Pasta and Garnishes
- 12 oz pasta (such as rigatoni or penne)
- 1/4 cup reserved pasta water
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat and Prepare Roasting Mixture: Preheat your oven to 300°F (150°C). In a large baking dish, combine the halved cherry tomatoes, drained chickpeas, smashed garlic cloves, olive oil, dried oregano, crushed red pepper flakes if using, and salt and black pepper. Toss everything well to ensure all ingredients are evenly coated.
- Slow Roast: Place the baking dish in the oven and roast for 1 1/2 to 2 hours. Stir the mixture once or twice during roasting to help even cooking. The tomatoes should burst and the chickpeas should turn golden and slightly crisp by the end of the cook time.
- Cook Pasta: While roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- Create Sauce and Combine: Remove the roasted tomato and chickpea mixture from the oven. Using a fork, gently mash some of the tomatoes and chickpeas to form a chunky, rustic sauce. Add the cooked pasta directly to the baking dish along with the reserved pasta water. Toss to combine and coat the pasta thoroughly in the sauce.
- Finish and Serve: Stir in chopped fresh basil for brightness. Sprinkle grated Parmesan cheese over the top if desired. Serve the pasta warm, enjoying the blend of slow-roasted flavors and fresh herbs.
Notes
- For extra greens and nutrition, add spinach or kale to the roasting dish during the last 10 minutes of the roasting time.
- To make this recipe vegan, simply omit the Parmesan cheese or substitute with a plant-based cheese alternative.
- You can use any medium to large pasta shape like rigatoni, penne, or fusilli based on your preference.
- Adjust the crushed red pepper flakes to control the spiciness of the dish.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
