Description
Mediterranean pasta perfection comes alive with slow-roasted tomatoes and chickpeas, creating a robust, herb-infused dish that transports taste buds to sunny coastal kitchens. Rustic ingredients meld together, offering you a simple yet deeply satisfying culinary experience brimming with Mediterranean comfort.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) cherry tomatoes
- 1 can (15 ounces/425 grams) chickpeas, drained and rinsed
- 12 ounces (340 grams) angel hair pasta or spaghetti
Aromatic and Flavor Ingredients:
- ½ yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- ½ teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquid and Finishing Ingredients:
- ¼ cup olive oil, plus more for serving
- ½ cup low-sodium chicken or vegetable stock
- Fresh basil, for serving
Instructions
- Preheat the oven to 400°F (200°C), positioning the rack in the middle for even heat distribution.
- Select a spacious ceramic or glass baking dish and scatter diced yellow onions and thinly sliced garlic cloves across the bottom.
- Sprinkle dried oregano and crushed red pepper flakes over the onion and garlic mixture to enhance the aromatic profile.
- Gently fold whole chickpeas and halved cherry tomatoes into the seasoned base, ensuring even coverage.
- Generously drizzle extra virgin olive oil across the ingredients, then carefully pour low-sodium chicken or vegetable stock to create a moisture-rich environment.
- Season the mixture with kosher salt and freshly ground black pepper, using a light hand to balance the flavors.
- Thoroughly toss all ingredients to ensure complete coating and distribution of herbs and seasonings.
- Roast in the preheated oven for 50-60 minutes, stirring midway to promote even caramelization and prevent burning.
- When tomatoes appear burst and chickpeas turn golden brown, remove the roasting dish from the oven.
- Simultaneously, bring a large pot of salted water to a rolling boil and cook pasta according to package instructions until al dente.
- Reserve one cup of starchy pasta water before draining the pasta in a colander.
- Transfer the hot pasta directly into the roasted chickpea and tomato mixture, gently folding to combine.
- Gradually incorporate reserved pasta water to create a silky, cohesive sauce that clings to the pasta.
- Finish with an additional drizzle of olive oil and scatter fresh basil leaves on top for a vibrant garnish.
- Serve immediately while the dish remains warm and aromatic.
Notes
- Elevate your pasta game with this hands-off roasting technique that transforms simple ingredients into a flavor-packed meal.
- Bursting cherry tomatoes and golden chickpeas create a rich, caramelized base that infuses every bite with deep, concentrated taste.
- Flexible recipe allows swapping chicken stock with vegetable broth or water for easy vegetarian adaptation.
- Saving pasta water is crucial for creating a silky, clingy sauce that perfectly melds roasted vegetables with pasta.
- Fresh basil adds a bright, herbal finish that cuts through the richness and brings the entire dish to life.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg