If you have ever wished for a pasta dish that is bursting with flavor yet wonderfully wholesome, the Slow Roasted Chickpea and Tomato Pasta Recipe is exactly what you need to try next. This recipe celebrates the natural sweetness of slow-roasted cherry tomatoes combined with the satisfying texture of crispy chickpeas, all mingling beautifully with al dente pasta. The addition of garlic, olive oil, and a touch of balsamic vinegar creates a luscious, lightly sauced dish that is both comforting and vibrant. It’s a perfect weekday dinner or an impressive dish to share with friends, especially when you crave something that feels both hearty and fresh at the same time.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in building layers of texture, color, and bright flavors in the Slow Roasted Chickpea and Tomato Pasta Recipe. From juicy cherry tomatoes to fragrant fresh basil, everything comes together to create a dish that’s as simple as it is stunning.
- Cherry tomatoes (1 pint, halved): Roasting brings out their natural sweetness and gives a juicy burst with every bite.
- Chickpeas (1 can, drained and rinsed): Provide a hearty, slightly crispy texture when roasted, adding protein and fiber.
- Garlic (4 cloves, minced): Adds aromatic depth and a subtle kick that infuses the entire dish.
- Olive oil (3 tablespoons): Helps in roasting and ties flavors together with its fruity richness.
- Crushed red pepper flakes (1/2 teaspoon, optional): A gentle heat that livens up the recipe but can be skipped if you prefer mild.
- Salt and black pepper to taste: Essential seasonings that enhance and balance each ingredient.
- Pasta (8 oz, rigatoni or penne): Chosen for their ability to hold the sauce beautifully, delivering hearty mouthfuls.
- Pasta water (1/4 cup reserved): Perfect for loosening up the sauce while adding a touch of starch for better coating.
- Balsamic vinegar (1 tablespoon): Adds a subtle tang and complexity that brightens up the roasted flavors.
- Grated Parmesan cheese (1/4 cup, optional): For a salty, creamy finish that melds all the components together.
- Fresh basil (1/4 cup, chopped): A fresh herbal note that adds color and an irresistible aroma just before serving.
How to Make Slow Roasted Chickpea and Tomato Pasta Recipe
Step 1: Prepare and Roast the Vegetables and Chickpeas
Preheat your oven to 375°F. On a large baking sheet, toss together halved cherry tomatoes, drained chickpeas, minced garlic, olive oil, crushed red pepper flakes (if using), salt, and pepper. Spread everything out in a single layer so roasting is even. Pop it in the oven and let the magic happen for 35 to 40 minutes. Midway through, give it a good stir to ensure the tomatoes blister beautifully and the chickpeas toast to a golden, slightly crispy perfection.
Step 2: Cook the Pasta
While your oven is working its magic, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, meaning it should still have a slight bite but be tender. Before draining, save 1/4 cup of the pasta water. This starchy water will be instrumental in bringing your sauce together with the perfect consistency.
Step 3: Combine Everything
Transfer the roasted tomato and chickpea mixture into a large mixing bowl. Add the cooked pasta, reserved pasta water, and the tablespoon of balsamic vinegar. Gently toss everything together, letting the flavors mingle and the pasta soak up that luscious roast-infused sauce.
Step 4: Finish and Serve
Sprinkle the pasta with freshly grated Parmesan cheese and chopped basil just before serving to elevate the flavors and add a fresh herbal brightness. Now you’re ready to dive into this vibrant Mediterranean-inspired delight.
How to Serve Slow Roasted Chickpea and Tomato Pasta Recipe
Garnishes
Adding fresh basil and Parmesan cheese on top is classic and delightful, but don’t stop there. A drizzle of extra virgin olive oil right before serving can enhance the silkiness, while a few lemon zest curls can lift the dish with a subtle citrus aroma. If you like a kick, sprinkle some more crushed red pepper flakes for an extra punch.
Side Dishes
This dish pairs beautifully with a light, crisp green salad dressed with lemon vinaigrette to complement the richness and add a refreshing contrast. Garlic bread or a crusty artisan loaf is also a fantastic choice for mopping up every last bit of the roasted tomato and chickpea sauce. For a heartier meal, consider serving alongside roasted vegetables or a simple grilled protein.
Creative Ways to Present
Want to wow guests? Serve the Slow Roasted Chickpea and Tomato Pasta Recipe in a hollowed-out roasted tomato or individual mini cast iron skillets for a rustic touch. You could also turn it into a vibrant pasta salad by chilling it and tossing with some extra vinegar and fresh herbs, making it a versatile dish for any occasion.
Make Ahead and Storage
Storing Leftovers
This pasta keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve freshness and flavors. The roasted tomatoes and chickpeas maintain their delicious texture well, though the pasta might continue to soak up the sauce over time.
Freezing
If you want to save leftovers for longer, freezing is an option. Place the pasta in a freezer-safe container or zip-top bag, and freeze for up to two months. Keep in mind that the texture of the tomatoes might soften a bit after freezing, but the flavors will still shine through.
Reheating
Reheat your Slow Roasted Chickpea and Tomato Pasta Recipe gently on the stovetop over low heat, adding a splash of water or olive oil if the sauce has thickened too much. You can also microwave it, but be sure to cover and stir halfway through reheating to keep everything warm and evenly heated without drying out.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! Rigatoni or penne work great here because their shape catches the sauce well, but feel free to use any pasta you have on hand, including whole wheat or gluten-free varieties to suit your dietary needs.
Is it necessary to roast the chickpeas and tomatoes, or can I cook them differently?
Roasting intensifies the flavors and adds a lovely texture contrast, especially crisping the chickpeas and caramelizing the tomatoes. While you could sauté them, roasting gives the dish its signature depth and vibrant character.
Can this recipe be made vegan?
Yes! Simply omit the Parmesan cheese or replace it with a vegan alternative or nutritional yeast for a cheesy flavor without dairy.
What if I don’t have balsamic vinegar? Is there a substitute?
If you don’t have balsamic vinegar, a splash of red wine vinegar or lemon juice can add the bright acidity the dish needs. Adjust the amount depending on your taste preference.
Can I prepare this pasta recipe ahead of time?
Yes, you can roast the chickpeas and tomatoes ahead, as well as cook the pasta in advance. Keep them stored separately to maintain texture and combine just before serving. This makes it easier for quick meals or entertaining.
Final Thoughts
There is something truly special about the Slow Roasted Chickpea and Tomato Pasta Recipe that makes it feel both luxurious and comforting. The marriage of slow-roasted flavors with simple pantry staples results in a dish you’ll want to make again and again. Whether serving a family dinner or impressing friends, this recipe is sure to become a beloved favorite in your kitchen. Give it a try, and enjoy every flavorful forkful!
Print
Slow Roasted Chickpea and Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
A flavorful and hearty Slow Roasted Chickpea and Tomato Pasta combining blistered cherry tomatoes and crispy chickpeas with al dente pasta, fresh basil, and a light balsamic dressing. Perfect for a nutritious Mediterranean-inspired vegetarian main course.
Ingredients
Roasted Vegetables and Chickpeas
- 1 pint cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Pasta and Dressing
- 8 oz pasta (such as rigatoni or penne)
- 1/4 cup pasta water (reserved)
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the vegetables and chickpeas.
- Prepare Roasting Mixture: On a large baking sheet, combine the halved cherry tomatoes, drained chickpeas, minced garlic, olive oil, crushed red pepper flakes if using, salt, and black pepper. Toss everything together to coat evenly and spread out in a single layer for even roasting.
- Roast Vegetables and Chickpeas: Place the baking sheet in the oven and roast for 35 to 40 minutes. Halfway through, stir the mixture to ensure even cooking. The tomatoes should blister and the chickpeas turn golden and slightly crispy.
- Cook Pasta: While roasting, cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining.
- Combine Pasta and Roasted Mixture: In a large bowl, mix the roasted tomatoes and chickpeas with the cooked pasta. Add the reserved pasta water and balsamic vinegar, stirring well to create a light, flavorful sauce.
- Finish and Serve: Sprinkle the pasta with grated Parmesan cheese and chopped fresh basil just before serving. Enjoy warm or at room temperature.
Notes
- You can substitute whole wheat or gluten-free pasta to accommodate dietary needs.
- This dish is delicious served warm or chilled as a pasta salad.
- If you prefer a spicier dish, increase the red pepper flakes according to taste.
- Parmesan cheese is optional; omit for a dairy-free version.
