Fire Roasted Tomato Pasta With Chickpeas and Arugula

By Alqualonde

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

Details

Adapted from webmd.com

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.