One-Pot Spicy Tomato and Chickpea Pasta
A vibrant, hearty pasta dish cooked entirely in one pot with chickpeas, diced tomatoes, and a spicy kick from red pepper flakes. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs dried penne pasta, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz dried penne pasta
- 1 (14.5 oz) can canned diced tomatoes with juice
- 1 (15 oz) can canned chickpeas, drained and rinsed
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup parmesan cheese, grated (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium heat. Add 1 finely chopped medium onion and 4 minced garlic cloves, sautéing for 4-5 minutes until softened and translucent.
- Step 2: Stir in 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper, cooking for 30 seconds until fragrant.
- Step 3: Add 12 oz dried penne pasta, 1 (14.5 oz) can diced tomatoes with juice, 1 (15 oz) can drained and rinsed chickpeas, and 3 cups vegetable broth. Stir to combine and bring to a boil.
- Step 4: Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until pasta is al dente and liquid has thickened to a sauce that coats the pasta.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Serve with 1/4 cup grated parmesan cheese if desired.
Frequently asked questions
How long does One-Pot Spicy Tomato and Chickpea Pasta take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spicy Tomato and Chickpea Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried penne pasta from drying out.
Can I substitute ingredients in One-Pot Spicy Tomato and Chickpea Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spicy Tomato and Chickpea Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Spicy Tomato and Chickpea Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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