Rotini with Blistered Tomatoes, Chickpeas + Fresh Herbs

An easy, 20 minute gluten-free and vegetarian pasta with an unique, complex and unbelievably delicious combination of flavors

gluten free rotini with blistered tomatoes and chickpeas. #glutenfree #pasta #glutenfreerecipes healthygffamily.com
Rotini with Blistered Tomatoes, Chickpeas + Fresh Herbs

Savory, a little smoky and a little spicy!

Summer tomatoes are like candy! They are so sweet and juicy and we can’t get enough!

One of our favorite ways to enjoy them is in a quick and easy pasta. Because they are so sweet and juicy and flavorful, they don’t require much to turn them into a delicious sauce.

We like to saute in olive oil for just 10 minutes, mix with pasta and it is  melt in your mouth delicious!

cherry tomtotes #glutenfree #pasta #glutenfreerecipes healthygffamily.com

For this simple pasta dish, we started with tomatoes and added chickpeas, feta and a unique & unbelievably delicious combination of spices as herbs.

The sauteed tomatoes are seasoned with smoked paprika and fresh marjoram in addition to the more classic Italian parsley & crushed red pepper. Together with the pasta they are tossed with chickpeas and feta for a fresh, very slightly smoky, somewhat spicy (can be as spicy as you like!) flavor.

All you need is 10 ingredients: cherry tomatoes, canned chickpeas (missing from photo), garlic, smoked paprika, red pepper flakes, fresh Italian parsley, fresh marjoram, plain tomato pasta, your favorite gluten-free rotini (we used Banza Chickpea Pasta here) and crumbled feta.

gluten free rotini with blistered tomatoes and chickpeas. #glutenfree #pasta #glutenfreerecipes healthygffamily.com

And it comes together really quickly. While the pasta cooks, you saute the tomatoes in a bit of extra virgin olive oil for 10 minutes until they blister.

Then you stir in the spices and tomato paste and chickpeas, heat for just a minute and add the cooked pasta to the sauce and toss it all together.  Top with feta, serve and enjoy!

gluten free rotini with blistered tomatoes and chickpeas. #glutenfree #pasta #glutenfreerecipes healthygffamily.com

It’s a little savory, a little smoky, a little spicy and A LOT delicious!

Recipe adapted from Vegetarian Times .

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.

Recipe

Rotini with Blistered Tomatoes, Chickpeas + Fresh Herbs
 
Prep time
Cook time
Total time
 
An easy and irresistible 20 minute gluten-free and vegetarian pasta with a unique 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:
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 cups cherry or grape tomatoes
  • 1 clove garlic, minced
  • ½ teaspoon. smoked paprika (if you're unsure about the smoky flavor, start with ¼ teaspoon)
  • ¼ teaspoon red pepper flakes (more or less to taste)
  • 2 tablespoons fresh Italian parsley, chopped
  • 1 tablespoon fresh marjoram, chopped
  • 2-3 tablespoons plain tomato paste
  • 1 15-oz. can chickpeas, drained and rinsed
  • 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)
Instructions
  1. Bring a large pot of salted water to a boil, and cook pasta according to package. Before draining, reserve 1 cup of pasta water.
  2. While the pasta cooks, in a large skillet, over medium heat, heat 1 tablespoon oil until shimmering (not burning).
  3. Add tomatoes, and stirring occasionally, cook 10 minutes or until tomatoes start to blister.
  4. Stir in remaining 1 tablespoon oil, garlic, paprika, and red pepper flakes. Add tomatoes paste and stir over heat for about 1 minute. Add in chickpeas, then parsley and marjoram.
  5. 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 thicken the "sauce". (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!)
  6. Season with salt and pepper to taste
  7. Sprinkle with feta with using, serve and enjoy!

 

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