Rotini with Blistered Tomatoes, Chickpeas + Fresh Herbs
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.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 3 cups cherry or grape tomatoes
- 1 clove garlic minced
- 1/2 teaspoon. smoked paprika if you're unsure about the smoky flavor, start with 1/4 teaspoon
- 1/4 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
- Bring a large pot of salted water to a boil, and cook pasta according to package. Before draining, reserve 1 cup of pasta water.
- While the pasta cooks, in a large skillet, over medium heat, heat 1 tablespoon oil until shimmering (not burning).
- Add tomatoes, and stirring occasionally, cook 10 minutes or until tomatoes start to blister.
- 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.
- 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 1/2 cup -3/4 cup of the reserved water but better to have extra just in case!)
- Season with salt and pepper to taste
- Sprinkle with feta with using, serve and enjoy!
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I made this last night for my family and it was delicious! I loved the little kick that was added by the smoked paprika. It’s a great pasta dish for the spring/summer time because it’s not too heavy, and is full of veggies. My whole family enjoyed it very much, definitely will be making it again!
So happy you all loved it! It’s so perfect for Spring and Summer, right? Thank you!
I really liked this recipe as it’s light and fresh. However the tomatoes are difficult for me to get and I was wondering what other veggies would be great? I was thinking of sautéed carrots or another garden veggie that can hold the sautéing.