Save A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
This pasta quickly became a family favorite after I first served it on a busy weeknight.
Ingredients
- Chickpea Crunch: 1 can (400 g) chickpeas, drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp chili flakes, 1/4 tsp salt
- Pasta: 350 g penne or rigatoni pasta, Salt for pasta water
- Arrabbiata Sauce: 2 tbsp olive oil, 4 garlic cloves minced, 1 2 fresh red chilies finely chopped (adjust to heat preference), 800 g canned diced tomatoes, 1 tbsp tomato paste, 1 tsp sugar, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1 handful fresh basil leaves chopped
- To Serve: 40 g grated Parmesan or vegetarian hard cheese, Extra basil leaves
Instructions
- Preheat:
- Preheat oven to 200°C (400°F).
- Prepare Chickpeas:
- Pat chickpeas dry with a paper towel Spread on a baking sheet Drizzle with olive oil smoked paprika garlic powder chili flakes and salt Toss to coat.
- Roast Chickpeas:
- Roast chickpeas for 25 30 minutes shaking halfway through until golden and crisp Set aside.
- Cook Pasta:
- Bring a large pot of salted water to a boil Cook pasta until al dente according to package instructions Reserve 1/2 cup pasta water drain the rest.
- Make Sauce:
- Heat olive oil in a large skillet over medium heat Add garlic and chilies sauté for 1 2 minutes until fragrant (do not brown).
- Simmer Sauce:
- Stir in diced tomatoes tomato paste sugar oregano salt and pepper Simmer for 12 15 minutes stirring occasionally until slightly thickened.
- Finish Sauce:
- Add chopped basil and adjust seasoning.
- Toss Pasta:
- Toss drained pasta with the arrabbiata sauce adding reserved pasta water as needed for a silky texture.
- Serve:
- Divide pasta among bowls Top generously with roasted chickpeas grated cheese and extra basil.
Save This dish brings everyone to the table eager to share stories and second helpings.
Required Tools
Baking sheet Large pot Large skillet Colander Chefs knife Spoon or spatula
Allergen Information
Contains wheat (pasta) and milk (cheese) For gluten-free use gluten-free pasta For dairy-free omit or substitute cheese Always double-check ingredient labels for allergens.
Nutritional Information
Calories 485 Total Fat 13 g Carbohydrates 72 g Protein 16 g
Save This spicy arrabbiata roasted chickpea crunch pasta is a perfect blend of heat and texture bound to impress every time.
Recipe Guide
- → How do I get chickpeas crispy?
Pat chickpeas dry before roasting and toss with olive oil and spices. Roast at 200°C (400°F) for 25–30 minutes, shaking halfway to ensure even crispness.
- → Can I adjust the spice level?
Yes, modify the amount of fresh chilies and chili flakes in the sauce and chickpeas to suit your heat preference.
- → What pasta works best?
Penne or rigatoni hold sauce well, but any short pasta cooked al dente works perfectly in this dish.
- → How to make it vegan?
Simply omit the cheese or substitute with a plant-based alternative without compromising flavor.
- → Can I use gluten-free pasta?
Yes, gluten-free pasta can be used to accommodate dietary needs while maintaining texture and flavor.
- → Why add reserved pasta water?
Adding reserved pasta water helps blend the sauce smoothly with the pasta, creating a silky texture and enhancing flavor absorption.