Save A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
I first enjoyed this dish on a chilly evening and was instantly hooked by the vibrant flavors and satisfying textures.
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
- Step 1:
- Preheat oven to 200°C (400°F).
- Step 2:
- 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.
- Step 3:
- Roast chickpeas for 25–30 minutes shaking halfway through until golden and crisp. Set aside.
- Step 4:
- Meanwhile 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.
- Step 5:
- For the 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).
- Step 6:
- Stir in diced tomatoes tomato paste sugar oregano salt and pepper. Simmer for 12–15 minutes stirring occasionally until slightly thickened.
- Step 7:
- Add chopped basil and adjust seasoning.
- Step 8:
- Toss drained pasta with the arrabbiata sauce adding reserved pasta water as needed for a silky texture.
- Step 9:
- Divide pasta among bowls. Top generously with roasted chickpeas grated cheese and extra basil.
Save This recipe always brings my family together around the table for a warm and lively meal.
Serving Suggestions
Pair this pasta with a crisp green salad and a glass of chilled white wine for a complete meal.
Vegan Adaptation
Omit the cheese or substitute with a plant-based alternative to make this dish vegan-friendly.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Save This arrabbiata pasta is perfect for a quick dinner that doesn’t compromise on bold flavors or texture.