Welcome to a recipe that feels like a cozy, sun-drenched afternoon on your plate: Slow Roasted Chickpea and Tomato Pasta. Imagine caramelized cherry tomatoes, crispy chickpeas, fragrant oregano, and heaps of fresh basil, all twirled together with perfectly al dente pasta. This is the kind of meal that’s outrageously simple to make, yet each bite sings with bold Mediterranean flavors. Whether you’re cooking for a weeknight dinner or entertaining friends, the Slow Roasted Chickpea and Tomato Pasta is sure to become your new comfort food favorite.
Ingredients You’ll Need
This recipe is proof that a handful of humble, well-chosen ingredients can create magic. Each component brings something special—flavor, color, or texture—and together they make this dish irresistibly good.
- Pasta (12 oz penne or rigatoni): The ideal canvas—sturdy shapes cling to the saucy roasted chickpeas and tomatoes.
- Chickpeas (1 can, 15 oz): These get delightfully crispy in the oven, adding protein and a satisfying bite.
- Cherry Tomatoes (1 pint, halved): They burst and caramelize beautifully when roasted, creating a juicy, sweet-tart sauce.
- Garlic (4 cloves, minced): Roasting mellows the sharpness and brings out rich, savory depth.
- Olive Oil (3 tbsp): A Mediterranean essential for roasting and flavor, it ties all the elements together.
- Dried Oregano (1 tsp): Just a pinch wakes up all the other flavors and adds a classic herbal note.
- Red Pepper Flakes (1/2 tsp, optional): For a pleasant hint of heat—add more if you’re feeling bold!
- Salt and Black Pepper (to taste): Absolutely essential for drawing out every flavor.
- Fresh Basil (1/4 cup, chopped): This finishing touch adds color, aroma, and fresh flavor.
- Tomato Paste (2 tbsp): It gives the pasta a deeper, richer tomato taste and a beautiful color.
- Reserved Pasta Water (1/2 cup): The secret to a silky, cohesive sauce that clings to every noodle.
- Grated Parmesan Cheese (for serving, optional): Adds a salty, creamy finish—totally irresistible if you include dairy.
How to Make Slow Roasted Chickpea and Tomato Pasta
Step 1: Roast the Chickpeas and Tomatoes
Start by preheating your oven to 375°F (190°C). Spread your chickpeas, halved cherry tomatoes, and minced garlic on a big baking sheet. Douse everything with olive oil, dried oregano, red pepper flakes, plenty of salt, and black pepper. Toss well so each bite gets evenly coated. Roast for 35 to 40 minutes, giving it a stir halfway through. When the tomatoes are blistered and juicy and the chickpeas have a golden, crispy edge, you know it’s ready to come out. This, right here, is the flavor base for your Slow Roasted Chickpea and Tomato Pasta.
Step 2: Cook the Pasta
While your chickpeas and tomatoes are roasting, bring a big pot of salted water to a boil. Add your pasta and cook it until just al dente, according to package directions. Before draining, scoop out half a cup of that starchy pasta water—it’s pure gold for your sauce! Then drain the pasta and set it aside so it’s ready for action.
Step 3: Make the Sauce
Grab your largest skillet and set it over medium heat. Add all of the roasted chickpea and tomato mixture, followed by the tomato paste and the reserved pasta water. Stir everything together as the mixture gently simmers for 2 to 3 minutes. Watch the roasted juices, tomato paste, and pasta water meld into a luscious, fragrant sauce that brightens up the whole kitchen. This rich sauce is what makes your Slow Roasted Chickpea and Tomato Pasta so satisfying.
Step 4: Combine and Finish
Add your cooked pasta straight into the skillet and toss everything enthusiastically until the sauce coats every single noodle. Remove the skillet from the heat, then shower in the chopped fresh basil. Give the whole dish a couple more tosses so the basil’s perfume travels throughout the pasta. That’s it—you’re ready to dig in!
How to Serve Slow Roasted Chickpea and Tomato Pasta
Garnishes
For maximum impact, finish each serving with a handful of more fresh basil, a crack of black pepper, and (if you eat dairy) a flourish of grated Parmesan cheese right before serving. A drizzle of extra virgin olive oil or an extra sprinkle of red pepper flakes also brings an elegant, restaurant-worthy touch. Every detail makes Slow Roasted Chickpea and Tomato Pasta feel just a little more special.
Side Dishes
This pasta loves good company! Pair it with a crisp green salad dressed simply with lemon and olive oil, or some warm, crusty bread to swipe up every last bit of sauce. If you want to add a vegetable side, garlicky sautéed greens or roasted asparagus make wonderful partners.
Creative Ways to Present
You can serve Slow Roasted Chickpea and Tomato Pasta family-style, piled high on a platter, or fill individual wide bowls for a cozy, personal touch. For gatherings, serve it as part of a Mediterranean spread with olives, marinated veggies, and fresh mozzarella. You could even spoon leftovers into a baking dish, top with more Parmesan, and bake until bubbly for a next-day pasta bake.
Make Ahead and Storage
Storing Leftovers
Have leftovers? You’re in luck! Transfer extra Slow Roasted Chickpea and Tomato Pasta to an airtight container and pop it in the fridge. It will keep well for up to 3 days, and the flavors tend to deepen as they sit together, making for a super tasty next-day lunch.
Freezing
You can absolutely freeze this dish if you want to save it for a future busy night. Let the pasta cool completely, then pack it into a freezer-safe container. It should keep for up to 2 months. The chickpeas may soften a bit once thawed, but the overall flavors hold up beautifully.
Reheating
To reheat, simply warm your Slow Roasted Chickpea and Tomato Pasta in the microwave or in a skillet with a splash of water or olive oil to loosen up the sauce. Stir gently and heat just until steaming so you don’t overcook the pasta. Finish with fresh basil or extra cheese to revive that just-made flair!
FAQs
Can I use another type Main Course
Absolutely! While penne and rigatoni are the classic choices for this recipe, feel free to use your favorite shape like fusilli, spaghetti, or even a gluten-free variety. Just adjust cooking times as needed to get that perfect al dente bite.
What if I don’t have cherry tomatoes?
No problem at all. Grape tomatoes work just as well, or you can use larger tomatoes cut into chunks. Aim for ripe, juicy ones for the best roasting results. Even canned tomatoes could work in a pinch, though the texture will be softer.
Can I make Slow Roasted Chickpea and Tomato Pasta vegan?
Yes! The base recipe is already vegan except for the Parmesan cheese. Just skip the cheese or use a plant-based alternative sprinkled over the top. A little nutritional yeast also adds a savory, “cheesy” flavor boost.
How can I add more greens or vegetables?
You can toss in handfuls of fresh spinach or kale right at the end before serving—the residual heat will wilt them perfectly. Roasted zucchini, eggplant, or bell peppers are also great additions if you want to mix things up.
Can I prepare the roasted components ahead of time?
Definitely! You can roast the chickpeas, tomatoes, and garlic a day ahead and refrigerate them. When you’re ready to eat, just warm them in the skillet with the tomato paste and pasta water, then proceed as directed. This makes weeknight dinners amazingly quick and easy.
Final Thoughts
If you’re craving a meal that balances comfort, color, and bold flavor, Slow Roasted Chickpea and Tomato Pasta is it. Every bite is a little celebration, and it’s just as delightful for a quietly cozy night as it is for gathering friends around the table. Give it a try—you might just find yourself making it on repeat!
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Slow Roasted Chickpea and Tomato Pasta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Slow Roasted Chickpea and Tomato Pasta is a flavorful and satisfying vegetarian dish perfect for a cozy dinner. Roasting chickpeas and cherry tomatoes brings out their natural sweetness, while garlic and herbs add depth to the sauce. Tossed with pasta and fresh basil, this dish is a delightful combination of textures and flavors.
Ingredients
Pasta:
- 12 oz pasta (such as penne or rigatoni)
Roasted Chickpeas and Tomatoes:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Additional:
- 1/4 cup chopped fresh basil
- 2 tbsp tomato paste
- 1/2 cup reserved pasta water
- Grated Parmesan cheese for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the ingredients: On a large baking sheet, toss the chickpeas, cherry tomatoes, and garlic with olive oil, oregano, red pepper flakes, salt, and pepper.
- Roast: Roast for 35 to 40 minutes, stirring once halfway through, until the tomatoes are blistered and chickpeas are slightly crispy.
- Cook the pasta: Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Combine the sauce: In a large skillet over medium heat, add the roasted tomato and chickpea mixture along with the tomato paste and reserved pasta water. Simmer for 2 to 3 minutes.
- Finish the dish: Add the cooked pasta to the skillet and toss to coat well. Stir in chopped basil. Serve hot with grated Parmesan cheese, if desired.
Notes
- For extra creaminess, stir in a tablespoon of butter or a splash of cream at the end.
- You can also add spinach or kale for more greens, or use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg
