30 min · 1 serving · @Ahmad Noori
Roasted Tomato Chickpea Pasta
Blistered cherry tomatoes and crispy garlic chickpeas roasted together, then tossed with al dente pasta, a splash of pasta water and fresh basil.
Nutrition per serving
- 496 kcal
- 17 g protein
- 80 g carbs
- 12 g fat
Ingredients
- 100 g cherry tomatoes
- 80 g canned chickpeas, drained and rinsed
- 1 garlic clove, minced
- 2 tsp olive oil
- 75 g pasta
- 5 fresh basil leaves
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch red pepper flakes
Steps
- Preheat the oven to 200°C (400°F).
- Toss the tomatoes and chickpeas with olive oil, garlic, salt and pepper and roast 20-25 minutes until blistered and crispy.
- Meanwhile, cook the pasta according to the packet and reserve some pasta water.
- Toss the pasta with the roasted tomatoes and chickpeas and a splash of pasta water to make a light sauce.
- Stir in the basil and season with salt, pepper and red pepper flakes.
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