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!
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: Healthy Gluten-Free Family
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4 servings
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)
Bring a large pot of salted water to a boil, and cook pasta according to package. Before draining, reserve 1 cup of pasta water.
While the pasta cooks, in a large skillet, over medium heat, heat 1 tablespoon oil until shimmering (not burning).
Add tomatoes, and stirring occasionally, cook 10 minutes or until tomatoes start to blister.
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.
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!)