Slow Roasted Tomato and Chickpea Pasta Recipe
A flavorful and hearty Slow Roasted Tomato and Chickpea Pasta featuring oven-roasted cherry tomatoes, chickpeas, and garlic, tossed with angel hair pasta and fresh basil for a comforting, nutritious meal with a touch of heat from red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Roasting, Boiling, Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Tomato and Chickpea Mixture
- 1/2 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh oregano (or 1 tsp dried oregano)
- 1/2 tsp crushed red pepper flakes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lb cherry tomatoes
- 1/2 cup low-sodium chicken or vegetable stock
- 1/4 cup olive oil, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 12 oz angel hair pasta or spaghetti
To Serve
- Fresh basil leaves
- Extra olive oil for drizzling
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the tomato and chickpea mixture.
- Prepare the roasting dish: In a large baking dish, combine the finely chopped yellow onion, thinly sliced garlic cloves, fresh oregano, crushed red pepper flakes, drained and rinsed chickpeas, and whole cherry tomatoes. Pour the olive oil and low-sodium chicken or vegetable stock over the ingredients. Season well with kosher salt and freshly ground black pepper, then toss everything to mix evenly.
- Roast the mixture: Place the baking dish in the preheated oven and bake for 50-60 minutes. Stir halfway through the cooking time to ensure even roasting. You’ll know it’s done when the tomatoes are bursting and the chickpeas are golden and slightly crisp.
- Cook the pasta: About 10 minutes before the roasting is complete, bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Drain the pasta and reserve one cup of the pasta cooking water.
- Toss pasta with roasted mixture: Immediately transfer the cooked pasta to the baking dish with the roasted tomatoes and chickpeas. Gently toss to combine, adding reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Serve: Drizzle generously with extra olive oil and garnish with fresh basil leaves. Serve warm for a delicious, comforting meal.
Notes
- You can use vegetable stock to keep the recipe vegan; chicken stock is optional.
- Adjust red pepper flakes to your desired spice level.
- Ensure not to overcook the angel hair pasta since it will warm further when tossed with the hot roasted mixture.
- Fresh oregano is preferred but dried oregano works well as a substitute.
- Reserve pasta water helps create a silky sauce by loosening the roasted tomato juices.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: slow roasted tomato pasta, chickpea pasta, vegetarian pasta recipe, easy pasta dinner, roasted cherry tomatoes, healthy pasta meal
