Save to Pinterest A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
This spicy pasta quickly became a favorite at my dinner table for its perfect balance of heat and 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&ndash2 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 2530 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 12 minutes until fragrant (do not brown)
- Step 6:
- Stir in diced tomatoes tomato paste sugar oregano salt and pepper Simmer for 1215 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 to Pinterest This recipe brought my family together around the table especially on cold winter nights.
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 (per serving)
Calories 485 Total Fat 13 g Carbohydrates 72 g Protein 16 g
Save to Pinterest Serve this pasta fresh for the best texture and flavor Enjoy the spicy crunch!
Common Recipe Questions
- → How do I achieve the perfect crunch on chickpeas?
Pat chickpeas dry thoroughly before tossing them with olive oil and spices. Roast at 200°C (400°F) for 25-30 minutes, shaking halfway to ensure even crisping.
- → Can I adjust the spice level?
Yes, modify the amount of fresh chilies and chili flakes to suit your preferred heat intensity, from mild to fiery.
- → What pasta types work best for this dish?
Penne or rigatoni are ideal as their ridged surfaces hold the thick arrabbiata sauce and chickpea crunch well.
- → Is there a way to make this dish vegan-friendly?
Omit the cheese or substitute it with a plant-based alternative to maintain its rich flavor while keeping it vegan.
- → How can I prevent the sauce from becoming too watery?
Simmer the arrabbiata sauce long enough to thicken and add reserved pasta water gradually to achieve a silky texture without excess liquid.