Sun-Roasted Tomato & Herb Pasta with Crispy Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian pasta featuring sun-ripened tomatoes, aromatic herbs, and crunchy roasted chickpeas for satisfying texture. This italian-inspired pasta (vegetarian, gluten-free) ready in about 50 minutes pairs spaghetti, (15 oz), drained and rinsed chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 3.4 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 580 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 can drained chickpeas with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, then roast for 20 minutes until golden and crispy.
  2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  3. Step 3: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  4. Step 4: Add 14 oz diced tomatoes and 1 tsp dried oregano to the skillet, simmering for 5 minutes until slightly thickened. Stir in 1 tbsp lemon juice and 1/4 cup chopped basil.
  5. Step 5: Add drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta evenly. Stir in 1/2 cup grated Parmesan until melted.
  6. Step 6: Divide into bowls, top with 1/2 cup roasted chickpeas, and garnish with extra basil.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Sun-Roasted Tomato & Herb Pasta with Crispy Chickpeas take to make?

Total time is about 50 minutes (20 min prep + 30 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 Sun-Roasted Tomato & Herb Pasta with Crispy Chickpeas?

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 spaghetti from drying out.

Can I substitute ingredients in Sun-Roasted Tomato & Herb Pasta with Crispy Chickpeas?

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 Sun-Roasted Tomato & Herb Pasta with Crispy Chickpeas 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 Sun-Roasted Tomato & Herb Pasta with Crispy Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes