Ingredients
- 2 pounds
- plum tomatoes
- 1 14.5 ounce can
- chickpeas (garbanzo beans)
- 2 cloves
- garlic, minced
- 1/2 cup
- canola oil, plus 1 tablespoon
- 4 cups
- lightly packed arugula
- 1 tablespoon
- Italian seasoning
- 1/4-1/2 teaspoon
- crushed red pepper
- 10 ounces
- whole-wheat pasta, any shape
- zest of one lemon
- sea salt
- black pepper
- parmesan cheese, optional
Preparation
Step 1
1. Preheat the oven to 400°F. Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan. Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another 1/4 cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.
2. Boil the pasta water, salt until it tastes like seawater, and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While the pasta is cooking, heat remaining tablespoon of canola oil over a medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.
3. Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.
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