Pin A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
This pasta quickly became a favorite in my household thanks to its vibrant flavors and satisfying texture.
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 Oven:
- 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).
- Add Tomatoes and Seasonings:
- Stir in diced tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 12–15 minutes, stirring occasionally, until slightly thickened.
- Add Basil:
- 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.
Pin This dish brings joy during family dinners with its comforting and vibrant taste.
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
Pin Enjoy this spicy, crunchy pasta as a flavorful dinner that will impress your guests.
Recipe FAQ
- → How do I make the chickpeas crispy?
Drain and dry chickpeas thoroughly, toss with olive oil and spices, then roast them in a 200°C oven for 25-30 minutes, shaking halfway to ensure even crispness.
- → Can I adjust the spice level?
Yes, vary the amount of fresh red chilies and chili flakes to make the sauce milder or spicier according to your preference.
- → What pasta types work best here?
Penne or rigatoni are ideal as their tubes hold the spicy sauce well, but other firm pasta shapes can be used.
- → How can I make this dish vegan?
Simply omit the grated cheese or substitute with a plant-based alternative to keep it fully plant-based.
- → Is it possible to make this gluten-free?
Yes, swap regular pasta for gluten-free varieties and ensure any toppings used are free of gluten.