Slow Roasted Tomato Chickpea Pasta Recipe

A Little Story About Tomatoes

My grandson once asked why we roast tomatoes. I told him it’s like magic. The heat makes them sweet and soft. They burst open with so much flavor.

I still laugh at that. His eyes got so wide when he saw them collapse. It’s a simple joy, watching food change. It reminds me that heat can make things better.

Let’s Get Roasting

First, heat your oven to 400°F. Toss everything in a big dish. Use your hands to mix it all up. Doesn’t that smell amazing already?

Now, let it roast for about an hour. Give it a stir halfway through. You will know it’s ready when the tomatoes look wrinkled. The chickpeas will be a little crispy.

Why This Simple Dish Matters

This meal is more than just food. It’s about taking simple things and making them special. That’s a good lesson for life, I think.

It also matters because it brings people together. A warm bowl of pasta can start the best conversations. What was the best conversation you had over a meal this week?

The Final Touches

While the tomatoes roast, cook your pasta. Save a cup of the cloudy pasta water. This is a chef’s secret for a silky sauce.

Mix the pasta right into the roasting dish. Add a splash of that starchy water. Finish with fresh basil and a drizzle of oil. *Fun fact: The starchy water helps the sauce cling to every noodle!*

Making It Your Own

The best recipes are the ones you change. Maybe you add more garlic. Or you use spinach instead of basil. It’s your kitchen!

I love hearing how people make my recipes theirs. What is one ingredient you would add to this pasta? For me, it’s always a little extra black pepper.

A Thought For You

Cooking this dish fills the whole house with a warm smell. That smell says someone cares. It says home.

That feeling is why I cook. It’s a way to show love without using many words. Do you have a dish that makes you feel that way?

Ingredients:

Ingredient	Amount	Notes
Yellow onion	1/2	Chopped
Garlic cloves	4	Sliced
Fresh oregano	1 tbsp	Or 1 tsp dried
Crushed red pepper flakes	1/2 tsp
Chickpeas	1 (15 oz) can	Drained
Cherry tomatoes	1 lb
Chicken or veggie stock	1/2 cup
Olive oil	1/4 cup	Plus more for drizzling
Salt & black pepper	To taste
Angel hair pasta or spaghetti	12 oz
Fresh basil	For garnish

My Cozy Tomato & Chickpea Pasta

Hello, my dear! Come sit with me. Let’s make a simple, happy dinner. This dish fills your kitchen with the best smells. It always reminds me of my own grandma’s house.

She taught me that good food doesn’t need to be fussy. This recipe proves it. You just toss everything in one pan. The oven does most of the work for you. I still smile thinking about her.

Step 1: First, get your oven nice and hot. Set it to 400°F. Take a big baking dish. Toss in your onion, garlic, and cherry tomatoes. Don’t forget the chickpeas and oregano. A little red pepper flake gives it a nice warmth.

Step 2: Now, pour in your stock and olive oil. Add a good pinch of salt and pepper too. Mix it all up with your hands. Doesn’t that feel wonderful? Make sure every little tomato gets a shiny coat.

Step 3: Slide the dish into the oven. Let it roast for about an hour. Give it one stir halfway through. You will know it’s ready when the tomatoes burst open. (My hard-learned tip: Use a big enough dish! Crowded food steams instead of roasting.)

Step 4: When the tomatoes are nearly done, cook your pasta. Boil it in well-salted water. It should still have a little bite to it. Do you know why we save a cup of pasta water? Share below! That starchy water makes the sauce silky.

Step 5: Drain the pasta and add it right to the roasting pan. Pour in a splash of that saved pasta water. Toss everything together. Finish with fresh basil and a final drizzle of oil. Oh, that smell is pure happiness.

Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Yield: 4 to 5 servings
Category: Dinner, Pasta

Let’s Mix It Up!

The best part of cooking is making a recipe your own. You can change this one so many ways. Here are a few of my favorite twists to get you started.

Go Green: Add a big handful of fresh spinach right at the end. The warm pasta will wilt it perfectly. It’s a sneaky way to get your greens.

Extra Zing: Stir in the zest of a whole lemon with the basil. A little lemon juice is nice too. It makes the whole dish taste brighter and fresh.

Cheesy Comfort: Crumble some feta or goat cheese over the top before serving. The creamy, salty cheese with the sweet tomatoes is a dream. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This pasta is a full meal all by itself. But I love adding a little something extra. A simple green salad with a light vinaigrette is perfect on the side. It adds a nice, crisp crunch.

For drinks, I have two favorites. A chilled glass of Pinot Grigio pairs beautifully with the tomatoes. For a non-alcoholic treat, try sparkling water with a squeeze of lemon. It’s so refreshing.

Serve it in a big, wide bowl so you can see all the lovely colors. Don’t forget to tear that fresh basil over the top. Which would you choose tonight?

Keeping Your Pasta Perfect for Later

This pasta keeps well in the fridge for three days. Just put it in a sealed container. The flavors get even better as they sit together.

You can also freeze the tomato and chickpea mix. Let it cool completely first. Then freeze it without the pasta for up to three months.

I once reheated it straight from the freezer. The tomatoes were a bit watery. Now I thaw it in the fridge overnight first.

Reheat it gently in a pan with a splash of water. This keeps the pasta from drying out. Batch cooking like this saves you a future meal.

That is a gift to your future, busy self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your sauce too dry? Add more of that starchy pasta water. It helps everything come together smoothly. I remember when I forgot to save it once.

The dish was not the same. Getting the sauce right makes the whole meal feel special. Are your chickpeas not crispy enough?

Make sure your baking dish is not too crowded. Everything needs a little room to breathe. This helps them get golden and tasty.

Worried about the red pepper flakes being too spicy? You can always leave them out. Let people add their own at the table.

This way, everyone can enjoy their meal just how they like it. *Fun fact: The starch from the pasta water acts like a magic thickener for your sauce.* Which of these problems have you run into before?

Your Pasta Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. It will work just as well.

Q: Can I make it ahead? A: You can roast the tomato mix a day early. Then just cook your pasta fresh when you are ready.

Q: What if I don’t have cherry tomatoes? A: You can use chopped regular tomatoes. They will get just as soft and sweet.

Q: Can I make a bigger batch? A: Of course! Just use a bigger baking dish. You might need a few more minutes in the oven.

Q: Any other tips? A: Try adding a handful of spinach at the end. The warm pasta will wilt it perfectly. Which tip will you try first?

A Note From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is one of my favorite simple suppers. I love hearing about your cooking adventures.

Your own kitchen stories are the best part of my day. Please share your beautiful creations with everyone. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.