Roasted Tomato Spaghetti with Spinach and Chickpeas
Ingredients
- 1/2 lb. spaghetti
- 1 pint cherry or grape tomatoes, sliced lengthwise
- 1/2 tsp kosher salt (for tomatoes)
- 1/2 tsp pepper (for tomatoes)
- 1/2 tsp oregano (for tomatoes)
- 1/2 tsp garlic powder (for tomatoes)
- 1 tbsp olive oil for roasting
- 1 small yellow onion, finely chopped
- 2 tbsp olive oil (for pan)
- 10 oz. mushrooms, very finely chopped
- 3/4 tsp kosher salt (for pan)
- 3/4 tsp pepper (for pan)
- 3/4 tsp garlic powder (for pan)
- 1 bell pepper, finely diced
- 3 cloves garlic, minced
- 1/2 cup reserved pasta cooking water
- 3 tbsp tomato paste
- 1/3 cup crushed tomatoes (canned)
- 1/2 of a 15 oz. can chickpeas, drained and rinsed
- 1/4 cup fresh chopped parsley
- 2 cups baby spinach, somewhat packed
- 2 tsp dried parsley
- 1/4 to 1/2 tsp red chili flakes (to taste)
- 2 tsp lemon juice (optional)
- 1/4 to 1/3 cup coarsely chopped kalamata olives (to taste)
Preparation
Cook spaghetti until just al dente in salted water and drain, reserving 1/2 cup pasta cooking water.
Meanwhile, preheat oven to 400 degrees F, slice tomatoes, place them in a baking dish with 1 tablespoon oil and seasonings indicated, toss, and bake until skins are wilting and juices are released, about 25 minutes.
While tomatoes are roasting, finely chop onions and mushrooms, add them to a large pan with 2 tablespoons olive oil and salt, pepper, garlic powder, cook for 10 minutes on medium heat, stirring occasionally.
Add chopped bell pepper and cook for another 5 minutes.
Add garlic and cook for another minute.
Add roasted tomatoes, reserved pasta cooking water, tomato paste, crushed tomatoes, and chickpeas, stir well, and simmer for 3 minutes.
Add remaining ingredients except spaghetti, toss as spinach wilts, then add spaghetti and toss again.
Taste for seasoning and serve, topping with more fresh or dried parsley and chili flakes if desired.
