This Slow Roasted Tomato and Chickpea Pasta is the most delicious hands-off dinner recipe! Sweet cherry tomatoes and chickpeas are baked with fresh herbs and aromatics until jammy and bursting. Tossed with your favorite pasta, lots of extra-virgin olive oil and basil for a flavor-packed, healthy meal in less than an hour.
Notes
- Some good, fruity extra-virgin olive oil goes a long way here. Opt for roasting the tomatoes and chickpeas with a cooking olive oil and drizzling the final dish with something more flavorful, finishing olive oil.
- While using in-season summer cherry tomatoes makes for a super flavorful dish, I love this recipe because it can certainly be make year-round Even in the middle of winter, slowly roasting cherry tomatoes brings out their sweetness and flavor. You can also add a pinch of sugar or a drizzle of honey to enhance the caramelization process.
- The roasted tomatoes and chickpeas will keep in the fridge for 4-5 days when sealed in an air-tight container. If you know you’re going to have leftovers, I recommend storing the sauce separately and cooking fresh pasta day-of.
- If you are looking to add another protein to your meal, try some grilled chicken or fish. Last week I had some leftover air-fried pesto chicken tenders and it the perfect pair. Olive-oil packed tuna is also a favorite.
- To make this Slow-Roasted Cherry Tomato and Chickpea Pasta vegan and vegetarian, simply use low-sodium veggie stock instead of chicken stock.
Ingredients
- ½ yellow onion - finely chopped
- 4 cloves garlic - thinly sliced
- 1 tablespoon fresh oregano - or 1 teaspoon dried
- ½ teaspoon crushed red pepper flakes
- 1 15-ounce can chickpeas - drained and rinsed
- 1 pound cherry tomatoes
- ½ cup low-sodium chicken stock - or vegetable stock
- ¼ cup olive oil - plus more for serving
- kosher salt
- freshly ground black pepper
- 12 ounces angel hair pasta - or spaghetti
- fresh basil - for serving
Instructions
- Preheat the oven to 400° F.
- To a large baking dish, add the onion, garlic, oregano, red pepper flakes, chickpeas, and cherry tomatoes.
- Pour over the olive oil and chicken stock.
- Season with kosher salt and freshly ground black pepper and toss to combine.
- Bake for 50-60 minutes, stirring halfway through, until the tomatoes are bursting and the chickpeas are golden brown.
- About 10 minutes before the chickpeas and tomatoes are done roasting, cook the pasta in salted water according to the package instructions.
- Drain and reserve 1 cup of pasta water.
- Immediately toss the cooked pasta with the chickpeas and tomatoes, adding pasta water as needed to thin.
- Drizzle generously with olive oil and serve with fresh basil.
