Save A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
This recipe became an instant favorite in my household as the contrasting textures really bring excitement to a vegetarian pasta dish.
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).
- Simmer Sauce:
- 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.
- Combine Pasta and Sauce:
- 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 Cooking this dish always brings the family together, enjoying the warmth and spice while sharing stories around the table.
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 per serving
Save This arrabbiata pasta is perfect for those who love bold flavors and crunchy textures combined in a quick and satisfying meal.
Recipe FAQ
- → How do I get the chickpeas crispy?
Dry chickpeas thoroughly before roasting and toss them evenly with olive oil and spices. Roast at 200°C (400°F) for 25–30 minutes, shaking the pan halfway for even crispiness.
- → Can I adjust the spice level?
Yes, vary the amount of fresh red chilies and chili flakes in the sauce and chickpea coating to match your preferred heat intensity.
- → What pasta types work best here?
Penne or rigatoni hold the sauce well due to their shape, but you can substitute with similar tube-shaped pasta according to preference.
- → How to make a vegan-friendly version?
Simply skip the cheese topping or substitute with plant-based cheese alternatives without compromising flavor.
- → Why add reserved pasta water to the sauce?
Reserved pasta water loosens the sauce and helps it stick beautifully to the pasta, creating a smooth and silky texture.
- → What herbs enhance this dish?
Fresh basil added at the end adds aroma and brightness, while dried oregano in the sauce deepens the savory profile.