Slow Roasted Tomato Pasta

Ingredients

• 2 pint cherry tomatoes (approx. 4 cups, halved if large)
• 15 oz canned chickpeas (1 can, drained and rinsed)
• 1 onion (small, thinly sliced)
• 4 clove garlic (minced)
• 0.25 cup extra virgin olive oil
• 1 tsp dried oregano (or 1 tbsp fresh)
• 0.5 tsp crushed red pepper flakes (adjust to taste)
• 0.5 cup vegetable stock (or chicken stock)
• 12 oz angel hair pasta (or pasta of choice)
• 0.25 cup fresh basil (torn or chiffonade for garnish)
• salt and black pepper (to taste)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large 9x13 inch baking dish, combine the cherry tomatoes, drained chickpeas, sliced onion, and minced garlic.

3. 3

   Drizzle the olive oil and vegetable stock over the tomato mixture.

4. 4

   Season with dried oregano, crushed red pepper flakes, salt, and black pepper. Toss everything together until well coated.

5. 5

   Place the baking dish in the oven and roast for 40-45 minutes, or until the tomatoes have burst and are starting to caramelize and the onions are soft.

6. 6

   While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente.

7. 7

   Drain the pasta, reserving a small amount of pasta water if needed to loosen the sauce.

8. 8

   Add the cooked pasta directly into the baking dish with the roasted tomatoes and chickpeas. Toss well to combine, ensuring the pasta is coated in the pan juices.

9. 9

   Garnish with fresh basil and serve immediately.

Notes

For the best flavor, use a variety of heirloom cherry tomatoes from a farmers market. If the sauce seems too dry after roasting, add a splash of the reserved pasta water when tossing.

Nutrition per serving

• pasta
• summer
• vegetarian
• healthy
• roasted
• main dish
• easy
• chickpeas