Garlicky Burst Tomato Pasta with Chickpeas & Basil
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
3
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Course
Main Course
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Cuisine
American
Garlicky Burst Tomato Pasta with Chickpeas & Basil
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This burst tomato pasta with chickpeas and spinach is one of my weeknight staple meals! Easy to make, loaded with flavor, leaving a bunch of leftovers for lunch the next day. We love this meal!
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Ingredients
- 1 pound short cut pasta, like shells or elbows
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- kosher salt and pepper
- 6 garlic cloves, minced
- 5 ounces fresh baby spinach
- ½ to 1 cup reserved starchy pasta water
- 1 14 ounce can chickpeas, drained and rinsed
- ½ cup finely grated parmesan, plus more for sprinkling
- ¼ cup shaved Parmesan cheese, plus more for topping
- ¼ cup chopped fresh basil, plus more for topping
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Instructions
- Bring a pot of salted water to a boil for the pasta. Once boiling, cook the pasta according to the package instructions. Reserve ½ to 1 cup of the starchy pasta water.
- While the water is boiling, heat the olive oil in a large skillet over medium heat. Add the tomatoes with a pinch of salt and pepper, shaking the pan to toss. Let cook for 5 to 6 minutes, stirring occasionally, until the tomatoes start to burst.
- Stir in the garlic. Cook for another 5 minutes so the tomatoes can break down more.
- Stir in the baby spinach. Stir in ½ cup of the reserved pasta water. Stir until the spinach wilts, adding another pinch of salt and pepper.
- Add in the cooked pasta and the chickpeas. Toss well. Stir in the finely grated and shaved parmesan cheeses. You can add more pasta water at this point if it seems dry.
- Stir in the fresh basil. Taste the pasta and season with more salt and pepper as needed.
- Serve with additional parmesan and fresh basil!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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