This Slow Roasted Tomato and Chickpea Pasta Recipe is a perfect weeknight solution when you want something simple, healthy, and packed with flavor. Slow-roasting the tomatoes brings out their natural sweetness, while chickpeas crisp up into irresistible little flavor bombs.
Toss it all with al dente pasta, aromatic garlic, and a drizzle of olive oil, and you’ve got a comforting, crowd-pleasing meal. Best part? It’s vegan-friendly, budget-friendly, and comes together with minimal effort!
Check another comfort food for your dinner Zucchini Noodles!
Contents
What You’ll Need for tomato and chickpea pasta Recipe
- 2 cups cherry tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- Zest of 1 lemon
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 12 ounces pasta of choice (spaghetti, penne, or rigatoni work well)
- ¼ cup fresh basil leaves, torn
- Optional: Pinch of red pepper flakes for spice
Pro Tips
- Slow and Steady: Don’t rush the roasting process! Slow-roasting the tomatoes at a lower temperature allows them to caramelize and become jammy.
- Texture Magic: Save some chickpeas to toss in at the end if you love a little crunch in your pasta.
- Pasta Water is Gold: Reserve a cup of pasta water before draining; it helps create a silky sauce when tossed with olive oil and roasted ingredients.
- Kid-Friendly Add-Ins: Try adding grated Parmesan or nutritional yeast for cheesy flavor if serving picky eaters.
- Batch Roast: Roast extra tomatoes and chickpeas to use in salads, grain bowls, or sandwiches throughout the week.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Large pot
- Strainer
- Chef’s knife
- Cutting board
- Zester or microplane
- Wooden spoon
Substitutions and Variations
- Gluten-Free: Use your favorite gluten-free pasta to make this dish celiac-friendly.
- Low-Carb: Swap out pasta for spiralized zucchini or spaghetti squash.
- Herb Switch-Up: Replace rosemary and thyme with oregano or parsley for a different flavor.
- Cheesy Addition: If not vegan, add grated Parmesan or crumbled goat cheese.
- Veggie Boost: Stir in sautéed kale, spinach, or roasted bell peppers for extra greens.
Make Ahead Tips
- Roast the tomatoes and chickpeas up to 2 days in advance and store them in the fridge. Reheat gently before tossing with pasta.
- Cook the pasta fresh for the best texture, but you can pre-cook it and toss it with a bit of olive oil to prevent sticking.
How to Make Slow Roasted Tomato and Chickpea Pasta
Roasted tomato and chickpea pasta
Slow-roasting the tomatoes brings out their natural sweetness, while chickpeas crisp up into irresistible little flavor bombs. Toss it all with al dente pasta, aromatic garlic, and a drizzle of olive oil, and you’ve got a comforting, crowd-pleasing meal.
Ingredients
- 2 cups cherry tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- Zest of 1 lemon
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 12 ounces pasta of choice (spaghetti, penne, or rigatoni work well)
- ¼ cup fresh basil leaves, torn
- Optional: Pinch of red pepper flakes for spice
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roast the Tomatoes and Chickpeas: Spread the cherry tomatoes and chickpeas on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with rosemary, thyme, garlic slices, lemon zest, salt, and pepper. Roast for 30–35 minutes, stirring halfway through, until the tomatoes are bursting and chickpeas are golden.
- Cook the Pasta: While the tomatoes and chickpeas are roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.
- Combine Everything: In the pasta pot, toss the drained pasta with the roasted tomatoes, chickpeas, reserved pasta water, and the remaining 1 tablespoon of olive oil. Add fresh basil and optional red pepper flakes. Toss until well combined.
- Serve and Enjoy: Serve immediately, garnished with additional basil or red pepper flakes if desired.
Leftovers and Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of water or olive oil to rehydrate the sauce.
- Freeze: Avoid freezing as the tomatoes may lose their texture.
Conclusion
This Slow Roasted Tomato and Chickpea Pasta recipe is a guaranteed hit for family dinners or casual get-togethers. It’s proof that simple ingredients can create an extraordinary dish.
Try it tonight, and don’t forget to leave a comment or review sharing your experience. We’d love to hear how it turned out!