Slow Roasted Tomato and Chickpea Pasta is a beautifully simple, deeply flavorful dish that brings together caramelized cherry tomatoes, hearty chickpeas, and perfectly cooked pasta. I love how the slow roasting intensifies the tomato flavor, and when it all comes together with olive oil and herbs, it makes a pasta dish that feels rustic, comforting, and a little bit special.
Why I Love This Recipe
This is one of those meals I turn to when I want something nourishing and full of flavor without too much effort. Here’s why I love it:
- The slow-roasted tomatoes get sweet and jammy, adding tons of flavor.
- Chickpeas make it satisfying and add a creamy texture without needing dairy.
- It’s all made with pantry staples and fresh herbs, so I never need to run to the store.
- It’s naturally vegetarian and easy to make vegan or gluten-free.
- The leftovers taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the roasted tomato and chickpea base:
- Cherry tomatoes
- Canned chickpeas, drained and rinsed
- Garlic cloves, thinly sliced
- Onion, finely chopped
- Fresh or dried oregano
- Crushed red pepper flakes (optional)
- Olive oil
- Vegetable broth or pasta water
- Salt and freshly ground black pepper
For the pasta:
- Spaghetti, linguine, or any pasta I have on hand
- Fresh basil or parsley for serving
Directions
- I preheat my oven to 400°F (200°C) and grab a large baking dish or sheet pan.
- In the dish, I combine cherry tomatoes, chickpeas, garlic, onion, oregano, and red pepper flakes. I drizzle everything generously with olive oil and add a splash of broth or pasta water. I season it well with salt and pepper, then toss it all together.
- I roast the mixture in the oven for about 50–60 minutes, stirring once or twice, until the tomatoes burst and the chickpeas are golden and crisp around the edges.
- While the vegetables roast, I cook the pasta in salted water until just al dente. I always save about a cup of the pasta water before draining.
- When everything is ready, I toss the pasta with the roasted tomato and chickpea mixture, using a little of the reserved pasta water to help bring it all together.
- I finish the dish with a drizzle of olive oil and some chopped fresh basil or parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Roast Time: 50–60 minutes
- Cook Time (Pasta): 10 minutes
- Total Time: About 1 hour and 10 minutes
Variations
I like switching things up with this recipe depending on what I have in the kitchen:
- I stir in spinach or kale at the end for extra greens.
- I crumble some feta or goat cheese over the top for a creamy, tangy bite.
- I use a different pasta shape like penne or rigatoni when I want something more rustic.
- I add lemon zest or a squeeze of lemon juice for brightness.
- I sometimes roast a few halved olives or capers with the tomatoes for extra depth.
Storage and Reheating
I keep leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I add a splash of water or olive oil and warm it gently in a skillet or in the microwave. The flavors deepen overnight, so it’s just as good—if not better—the next day.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, if I don’t have cherry tomatoes, I use whole canned tomatoes and roast them just the same. I crush them slightly before roasting to help them break down faster.
Is this dish vegan?
Yes, it’s completely vegan as written. If I decide to top it with cheese, I just make sure to choose a plant-based alternative if needed.
What kind of pasta works best?
I like using spaghetti or linguine, but any pasta shape works here—whatever I have in the pantry will do the job.
Can I make this ahead of time?
Definitely. I often roast the tomato and chickpea mixture ahead of time and just reheat it before tossing with fresh pasta.
How do I make it gluten-free?
I just swap in my favorite gluten-free pasta and make sure my broth is certified gluten-free if I’m using it.
Conclusion
This Slow Roasted Tomato and Chickpea Pasta is the kind of meal I keep in my regular rotation. It’s cozy, deeply flavorful, and so easy to pull together with a few basics. Whether I’m making it for a weeknight dinner or prepping ahead for lunches, it never disappoints.
Print
Slow Roasted Tomato and Chickpea Pasta
- Prep Time: 10 minutes
- Roast Time:: 50–60 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course, Pasta
- Method: Roasted, Stovetop
- Diet: Vegetarian
Description
This Slow Roasted Tomato and Chickpea Pasta is a rustic, nourishing dish packed with caramelized cherry tomatoes, crispy chickpeas, garlic, and herbs. Tossed with pasta and fresh herbs, it’s a satisfying vegetarian dinner made from pantry staples—and it’s naturally vegan and easily gluten-free.
Ingredients
- For the roasted tomato and chickpea base:
- Cherry tomatoes
- 1 can chickpeas, drained and rinsed
- 3–4 garlic cloves, thinly sliced
- 1 small onion, finely chopped
- 1 teaspoon fresh or dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Olive oil (generous drizzle)
- ¼ cup vegetable broth or pasta water
- Salt and freshly ground black pepper, to taste
- For the pasta:
- 8 oz spaghetti, linguine, or pasta of choice
- Fresh basil or parsley, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large baking dish or sheet pan, combine cherry tomatoes, chickpeas, garlic, onion, oregano, and red pepper flakes. Drizzle generously with olive oil, add broth or pasta water, and season with salt and pepper. Toss to coat.
- Roast for 50–60 minutes, stirring once or twice, until tomatoes are bursting and chickpeas are golden and crispy.
- Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Toss cooked pasta with roasted tomato and chickpea mixture, using reserved pasta water as needed to loosen and coat.
- Finish with a drizzle of olive oil and chopped fresh basil or parsley before serving.
Notes
- Add spinach or kale at the end for extra greens.
- Crumble feta or goat cheese on top if desired (not vegan).
- Use canned whole tomatoes if fresh cherry tomatoes aren’t available—crush before roasting.
- Add olives, capers, or lemon zest for deeper flavor.
- Use gluten-free pasta to make this dish fully gluten-free.
