Description
A simple yet stunning pasta dish featuring slow roasted tomatoes and chickpeas, celebrating the flavors of summer.
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 can chickpeas, drained and rinsed
- 400g pasta (e.g., spaghetti or penne)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- Combine the cherry tomatoes with olive oil, minced garlic, salt and pepper in a baking dish.
- Roast for about 1.5 hours, until the tomatoes are soft and caramelized.
- Boil salted water and cook the pasta according to package instructions until al dente, then drain.
- Warm the roasted tomatoes and chickpeas together in a skillet for about 5 minutes.
- Toss in the cooked pasta, mixing everything to coat the pasta.
- Garnish with fresh basil and grated Parmesan cheese before serving.
Notes
For added flavor, consider adding a pinch of red pepper flakes during roasting.
- Prep Time: 15 minutes
- Cook Time: 110 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg