This Slow Roasted Tomato and Chickpea Pasta is a rich, savory, and slightly sweet pasta dish that celebrates the depth of roasted tomatoes and the creaminess of chickpeas. The tomatoes roast low and slow with garlic and olive oil until jammy and caramelized, then they’re tossed with pasta and chickpeas for a comforting, wholesome dinner you’ll want to make on repeat.
Ingredients
- 1 ½ lbs (680g) cherry or grape tomatoes
- 4 cloves garlic, smashed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp dried oregano or thyme
- 12 oz (340g) pasta (rigatoni, penne, or spaghetti work well)
- 1/4 cup pasta water (reserved)
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan or vegan cheese (optional)
Instructions
- Preheat oven to 300°F (150°C).
- Slow roast the tomatoes and chickpeas:
In a baking dish or sheet pan, combine cherry tomatoes, smashed garlic, chickpeas, olive oil, salt, pepper, red pepper flakes (if using), and dried herbs.
Toss everything well, then spread in an even layer. Roast for 1.5 to 2 hours, stirring once halfway, until tomatoes are wrinkled and caramelized. - Cook the pasta:
Near the end of roasting, cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain. - Assemble the dish:
Add the hot pasta to the roasted tomato mixture. Gently toss everything together, adding a splash of pasta water if needed to loosen. Adjust salt and pepper to taste. - Serve:
Garnish with fresh basil or parsley, and top with Parmesan or vegan cheese if desired. Serve warm.
Tips
- Roast low and slow to concentrate the tomato flavor and caramelize the chickpeas.
- Smash the garlic rather than mince it—it mellows in flavor and becomes buttery soft.
- Add pasta water gradually to help create a silky sauce without making it watery.
- Use a shallow pan for roasting to help everything brown evenly.
Variations and Substitutions
- Add greens: Stir in baby spinach or arugula just before serving.
- Make it spicy: Increase red pepper flakes or add a drizzle of chili oil.
- Make it creamy: Add a scoop of ricotta or a swirl of cashew cream to the pasta before tossing.
- Use different beans: Try white beans or lentils if you’re out of chickpeas.
- Gluten-free: Use your favorite GF pasta variety.
FAQs
Can I use canned tomatoes instead of fresh?
Fresh is best for roasting, but if needed, use drained whole canned tomatoes and roast with a bit less oil and time.
Can I roast the tomatoes ahead of time?
Absolutely! Store roasted tomatoes and chickpeas in the fridge for up to 3 days and reheat gently with fresh pasta.
How long does this pasta keep?
Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of water or olive oil.
Can I add protein?
Sure! Grilled chicken, tuna, or tofu would pair well. But it’s also satisfying as-is thanks to the chickpeas.
Serving Suggestions
- Serve with a simple green salad and a balsamic vinaigrette.
- Add a side of garlic bread or toasted sourdough for a more filling meal.
- Pair with a glass of red wine, such as Chianti or Pinot Noir.
- Finish with a drizzle of good olive oil and fresh cracked pepper.
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