Rotini with Blistered Tomatoes, Chickpeas + Fresh Herbs

A simple 20 minute pasta with an unique, complex and unbelievably delicious combination of flavors

Savory, a little smoky and a little spicy!

Savoring Summer tomatoes while they last with this quick and easy pasta dish.

This simple pasta has a unique, complex & unbelievably delicious combination of flavors.  The details…. Sautéed tomatoes, chickpeas, smoked paprika, fresh marjoram, Italian parsley & crushed tomatoes all tossed with a gluten-free chickpea rotini & topped with feta.

It’s a little savory, a little smoky, a little spicy and A LOT delicious!

Recipe adapted from Vegetarian Times .

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Rotini with Blistered Tomatoes, Chickpeas + Fresh Herbs

Recipe

Rotini with Blistered Tomatoes, Chickpeas + Fresh Herbs
 
Prep time
Cook time
Total time
 
A simple 20 minute pasta with a unique, complex and unbelievably delicious combination of flavors. Seasoned with smoked paprika, marjoram and Italian parsley, it's fresh and slightly smoky. Add in some extra crushed pepper and it can be a little spicy (if you want!). Recipe adapted from Vegetarian Times.
Author:
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 cups cherry or grape tomatoes
  • 1 clove garlic, minced
  • ½ teaspoon. smoked paprika
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fresh Italian parsley, chopped
  • 1 tablespoon fresh marjoram, chopped
  • 2-3 tablespoons plain tomato paste
  • 1 15-oz. can chickpeas, rinsed and drained
  • 8 oz. gluten-free rotini (we used Banza Chickpea Rotini for an extra boost of protein and fiber)
  • 1 cup crumbled feta cheese (omit if dairy free or vegan)
Instructions
  1. Bring a large pot of salted water to a boil, and cook pasta according to package. Before draining, reserve 1 cup of pasta water.
  2. While the pasta cooks, in a large skillet, over medium heat, heat 1 tablespoon oil until shimmering (not burning).
  3. Add tomatoes, and stirring occasionally, cook 10 minutes or until tomatoes start to blister.
  4. Stir in remaining 1 tablespoon oil, garlic, paprika, and red pepper flakes. Add tomatoes paste and stir over heat for about 1 minute. Fold in chickpeas, then parsley and marjoram.
  5. Add cooked pasta to the skillet with the tomato-chickpea mixture and toss to coat. Mix reserved cooking liquid a little at a time to moisten. (You will most likely only need to use ½ cup -3/4 cup of the reserved water but better to have extra just in case!)
  6. Season with salt and pepper to taste
  7. Sprinkle with feta with using and serve!

 

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