If you are looking for a dish that perfectly balances hearty textures with vibrant, sun-kissed flavors, the Slow Roasted Chickpea and Tomato Pasta Recipe is a must-try. This dish is a delightful celebration of simple ingredients transformed through slow roasting and careful layering, resulting in a comforting meal that feels both indulgent and wholesome. The sweet burst of roasted cherry tomatoes mingles beautifully with the crispy, golden chickpeas, all tossed with pasta and fresh basil, making each bite a flavorful adventure. Whether for a cozy weeknight dinner or impressing friends with a Mediterranean twist, this Slow Roasted Chickpea and Tomato Pasta Recipe never fails to charm.
Ingredients You’ll Need
This recipe shines because it relies on a handful of essential ingredients that each bring something special to the table, from texture and taste to color and aroma. The combination is simple but every component is important for building those layers of flavor.
- Cherry tomatoes: Their natural sweetness intensifies when slow roasted, creating a juicy, vibrant base for the pasta.
- Chickpeas: Drained and rinsed, these add a satisfying crunch and hearty protein for balance.
- Olive oil: A rich, fruity foundation that helps roast the ingredients to perfection and enhances the Mediterranean vibe.
- Garlic: Minced to release its fragrant, savory punch when roasted with the vegetables.
- Dried oregano: Adds a warm, herbal note that complements the tomatoes beautifully.
- Crushed red pepper flakes: Optional for a subtle kick that livens up the dish.
- Salt and black pepper: Classic seasonings essential for balancing and enhancing all the flavors.
- Pasta: Use spaghetti, penne, or your favorite shape for that perfect carb canvas.
- Fresh basil: Chopped and stirred in at the end, providing a fragrant burst of freshness.
- Tomato paste: Cooked briefly to deepen its flavor, it intensifies the tomato essence throughout the sauce.
- Parmesan cheese: Grated for creaminess and a salty finish, with extra for serving if desired.
- Reserved pasta water: Used sparingly to bring everything together with a silky, cohesive sauce.
How to Make Slow Roasted Chickpea and Tomato Pasta Recipe
Step 1: Prepare the Roasted Cherry Tomatoes and Chickpeas
Start by preheating your oven to 375°F (190°C). On a baking sheet, toss the cherry tomatoes and chickpeas with 2 tablespoons of olive oil, minced garlic, dried oregano, and crushed red pepper flakes if you’re using them. Season generously with salt and black pepper. Spread everything out evenly so that the chickpeas get golden and the tomatoes have room to burst and caramelize. Roast for 35 to 40 minutes, stirring once halfway through. You’ll know they’re ready when the tomatoes are soft and bursting with juice, and the chickpeas are crisped to perfection.
Step 2: Cook the Pasta
While the tomatoes and chickpeas roast, cook your pasta of choice according to the package instructions until al dente. Be sure to reserve about half a cup of the pasta water before draining as it’s key to creating a luscious, silky sauce. Al dente pasta keeps its bite and texture, which contrasts beautifully with the soft roasted veggies.
Step 3: Build the Sauce
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the tomato paste and cook for 1 to 2 minutes, stirring occasionally until it darkens slightly and deepens in flavor. This step amplifies the tomato’s richness without adding extra acidity. Then, fold in the roasted tomatoes and chickpeas directly from the baking sheet, stirring gently to combine everything evenly.
Step 4: Combine Pasta and Sauce
Add the cooked pasta to the skillet with your sauce. Splash in some of the reserved pasta water and toss everything together over low heat until all the ingredients are well coated and heated through. The starch in the pasta water helps the sauce cling beautifully to every strand or piece of pasta. Finally, stir in fresh chopped basil and grated Parmesan cheese to infuse layers of herbaceous brightness and savory creaminess.
How to Serve Slow Roasted Chickpea and Tomato Pasta Recipe
Garnishes
Enhance your serving with a sprinkle of freshly grated Parmesan cheese and a few whole basil leaves for a pop of color and aroma. If you’re feeling adventurous, a drizzle of good-quality extra virgin olive oil or a sprinkle of chili flakes can add extra dimension and a touch of warmth right at the table.
Side Dishes
The beauty of this pasta is in its standalone charm, but pairing it with a crisp green salad dressed lightly with lemon and olive oil or some crusty garlic bread gives the meal a complete, satisfying feel. You could also serve it alongside roasted seasonal vegetables to keep with the Mediterranean theme.
Creative Ways to Present
For a wow factor, serve this pasta directly in rustic bowls, topped with edible flowers or finely chopped nuts like toasted pine nuts or walnuts for crunch. Layering it in clear glass dishes for a potluck lets everyone peek at the colorful, roasted ingredients before digging in. You can even garnish with a swirl of vegan pesto or hummus for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Slow Roasted Chickpea and Tomato Pasta Recipe in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight as the roasted notes settle in even more, making it a delightful next-day meal.
Freezing
This pasta is best enjoyed fresh, but if needed, you can freeze leftovers in a freezer-safe container for up to one month. Keep in mind that the texture of the roasted chickpeas might soften a bit upon thawing, but it will still taste fantastic.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of reserved pasta water or olive oil to loosen the sauce and keep everything moist. Avoid microwaving if possible to maintain the texture of the chickpeas and pasta.
FAQs
Can I use canned diced tomatoes instead of cherry tomatoes?
You could, but cherry tomatoes roast beautifully because they burst and caramelize, providing a natural sweetness and texture that canned diced tomatoes won’t replicate. If you substitute, consider reducing the cooking time since canned tomatoes release more liquid.
Is this recipe vegan-friendly?
The recipe as written includes Parmesan cheese, which is not vegan. However, it’s easy to make vegan by omitting the cheese or swapping in a plant-based alternative. Adding nutritional yeast can also provide a similar savory flavor if you like.
What pasta shapes work best?
Any dry pasta works well. Spaghetti or penne are great choices for this dish. Short pasta holds the chickpeas nicely, while long pasta like spaghetti wraps around the roasted tomatoes for a cohesive bite.
Can I add greens to the dish?
Absolutely! Adding a handful of fresh spinach or arugula right at the end when you toss the pasta adds a fresh, peppery flavor and some extra nutrients without overpowering the existing flavors.
How spicy is this dish if I include crushed red pepper flakes?
The crushed red pepper flakes add a gentle warmth rather than intense heat. You can adjust the amount based on your preferred spice level or leave them out entirely for a milder profile.
Final Thoughts
There is something truly special about the Slow Roasted Chickpea and Tomato Pasta Recipe — it’s simple yet satisfying, packed with Mediterranean soul and texture contrasts that make every bite exciting. I encourage you to give this recipe a try and discover just how comforting and vibrant a meat-free pasta dish can be. It’s destined to become one of your go-to favorites for easy, nourishing dinners!
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
- Diet: Vegetarian
Description
This Slow Roasted Chickpea and Tomato Pasta is a flavorful Mediterranean-inspired dish featuring roasted cherry tomatoes and crispy chickpeas tossed with pasta, garlic, and fresh basil. The combination of roasted veggies and a lightly creamy Parmesan sauce makes for a hearty vegetarian main course perfect for a weeknight dinner.
Ingredients
Vegetables & Legumes
- 1 pint cherry tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- ¼ cup fresh basil, chopped
Pantry & Spices
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons tomato paste
- 8 oz pasta (such as spaghetti or penne)
Dairy
- ¼ cup grated Parmesan cheese, plus more for serving
Instructions
- Preheat and Roast: Preheat your oven to 375°F (190°C). On a baking sheet, toss the cherry tomatoes and chickpeas with 2 tablespoons of olive oil, minced garlic, oregano, crushed red pepper flakes if using, salt, and pepper. Spread everything out in a single layer and roast for 35–40 minutes, stirring halfway through. You’ll know they’re ready when the tomatoes burst and chickpeas turn golden and slightly crisp.
- Cook Pasta: While the veggies roast, cook the pasta according to package directions until al dente. Be sure to reserve ½ cup of the pasta water before draining to help create a sauce later on.
- Sauté Tomato Paste: In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the tomato paste and cook for 1–2 minutes, stirring frequently, until the color deepens and it gets aromatic.
- Combine Roasted Veggies and Pasta: Add the roasted tomatoes and chickpeas into the skillet with the tomato paste and stir to combine. Then, toss in the cooked pasta along with a splash of reserved pasta water. Stir everything well to coat the pasta and heat through.
- Finish and Serve: Stir in the grated Parmesan cheese and fresh basil. Serve warm, topped with extra Parmesan if desired for an extra burst of savory flavor.
Notes
- You can use any short or long pasta shape you prefer, such as penne, fusilli, or spaghetti.
- For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.
- Add fresh greens like spinach or arugula for extra nutrition and color.
