Save to Pinterest A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
I love serving this dish because of the perfect balance between spicy sauce and crunchy chickpeas that my whole family enjoys.
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:
- 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 and 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.
- 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.
Save to Pinterest This recipe has become a staple family favorite, especially because kids love the crunchy chickpea topping as much as the spicy sauce.
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
Required Tools
Baking sheet, Large pot, Large skillet, Colander, Chefs knife, Spoon or spatula
Save to Pinterest This arrabbiata pasta is best enjoyed fresh but leftovers reheat well for next-day lunches.
Recipe Questions & Answers
- → How can I control the spice level?
Adjust the number of fresh red chilies or chili flakes used in the sauce and chickpea seasoning to suit your preferred heat.
- → What type of pasta works best?
Penne or rigatoni are ideal as their shapes hold the sauce well and pair nicely with the roasted chickpeas.
- → Can I make this dish vegan?
Yes. Use a plant-based cheese alternative or omit the cheese altogether for a vegan-friendly option.
- → How do I achieve crispy roasted chickpeas?
Dry the chickpeas thoroughly before oiling and seasoning, then roast at 200°C (400°F) for 25-30 minutes, shaking halfway for even crispness.
- → Is it possible to use gluten-free pasta?
Absolutely. Substitute with your preferred gluten-free pasta to accommodate dietary needs.
- → What’s the best way to keep the sauce silky?
Reserve some pasta cooking water and add it gradually to the sauce while mixing with the pasta for a smooth, silky texture.