Directions
Preheat your oven to 400°F and roast the drained chickpeas on a baking tray for 20-25 minutes until crispy. Cook capellini pasta to al dente, reserving some pasta water. In a skillet, sauté onions, garlic, cherry tomatoes, and spices, then deglaze with vegetable stock. Add roasted chickpeas and fresh basil. Mix in the reserved pasta water and cooked pasta until well combined. Serves 4.
Roasted Chick Pea and Tomato Pasta
Prep: 5 min Cook: 40 min Servings: 4
Dive into a delightful whirl of flavors with our Roasted Chickpea and Tomato Pasta! This dish pairs the satisfying crunch of oven-roasted chickpeas with the sweet juiciness of burst cherry tomatoes, all tossed with delicate angel hair pasta. Infused with aromatic herbs and a kick of chili flakes, it's a simple yet sumptuous meal that brings a touch of Mediterranean flair to your dinner table. Perfect for busy weeknights or a relaxed weekend meal, this dish is a guaranteed crowd-pleaser that's as fun to make as it is to eat!
Ingredients
- 1 lb Anna Capellini
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 can Cento Chick Peas (15.5 oz), roasted
- 1/2 cup Cento Organic Vegetable Stock
- 1/2 tsp Cento Crushed Red Pepper
- 1 tsp Cento Oregano
- Fresh Basil Leaves, finely chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Preheat your oven to 400°F and roast the drained chickpeas on a baking tray for 20-25 minutes until crispy. Cook capellini pasta to al dente, reserving some pasta water. In a skillet, sauté onions, garlic, cherry tomatoes, and spices, then deglaze with vegetable stock. Add roasted chickpeas and fresh basil. Mix in the reserved pasta water and cooked pasta until well combined. Serves 4.
