This recipe is a great way to use that summer time bumper crop of cherry tomatoes and basil from your garden! I also love throwing chickpeas into a recipe like this, because people don’t know what to do with chickpeas. I mean, ok, hummus, but other than that how are you supposed to eat them? This recipe is one answer: throw them in literally anything. Throw them in spaghetti. It’s awesome.
Speaking of spaghetti, look for one ingredient on the label of your box: 100% whole grain duram wheat flour. Durum is the variety of wheat and it might just say “100% whole wheat flour” on the box, or even “whole wheat semolina.” What you’re looking for is just one ingredient, and the word “whole,” or else you are not eating a whole food, but rather a processed flour product that is not the best choice.
This recipe is actually quite delicate since there is not a thick hearty marinara sauce like you might usually see served on spaghetti. The freshness of the basil really comes through. Enjoy.
Spaghetti with Chickpeas
1 Box (or large harvest) cherry tomatoes, sliced in half
1 Tablespoon garlic powder
Salt and pepper to taste
1 Box 100% whole grain spaghetti
1/2 Cup tomato puree
1 (15oz) Can chickpeas, drained and rinsed
2 Cups fresh basil, roughly chopped
Preheat the oven to 350F. In a large bowl season the tomatoes with the garlic powder, and salt and pepper to taste. Spread the tomatoes out on a baking sheet, using a silicone baking mat or else a non-stick pan. Parchment paper would work as well to prevent sticking. Roast the tomatoes 30-35 minutes. Meanwhile cook the pasta according to package directions, and reserve about 1/2 cup of the cooking water. When the tomatoes are done, add them to the pasta, along with the tomato puree, reserved cooking water, chickpeas, and fresh basil.