Roasted Tomato and Chickpea Pasta

Roasted Tomato and Chickpea Pasta

This recipe is a twist on pasta e ceci, featuring slow-roasted cherry tomatoes and garlic in olive oil on top of brothy pasta. Key ingredients include pasta, chickpeas, vegetable broth, cherry tomatoes, garlic, chives, olive oil, salt, and pepper. To prepare, roast tomatoes and garlic in olive oil, then cook pasta and chickpeas. Combine drained pasta and chickpeas with warm broth, spoon over the roasted tomatoes and garlic with their oil, and finish with chives and black pepper. The flavourful oil from the tomatoes and garlic can be saved for future dishes. This comforting and delicious dish can be made with either vegetable or chicken broth.

Serves: 2

55 minutes

Cook time

Ingredients

Natalia

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  • 200g pasta
  • 1 tin of chickpeas
  • 400ml vegetable or chicken broth
  • A few handfuls of cherry tomatoes
  • 7 cloves of garlic, skinned and smashed
  • 2 tbsp. Fresh chopped chives
  • Olive oil
  • Salt and pepper

🔄Natalia Rudin's Suggested Substitutes

Pasta Any Type Of Pasta Shape Can Be Used, Such As Spaghetti, Penne, or Fusilli.
Chickpeas Cannellini Beans or Any Other Type Of White Beans Can Be Used As A Substitute.
Vegetable Broth Chicken Broth or Any Other Type Of Broth, Such As Beef or Mushroom, Can Be Used.

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