Roasted Tomato Spaghetti with Spinach and Chickpeas
Ingredients
- 1/2 lb. spaghetti
- 1 pint cherry or grape tomatoes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1 tbsp olive oil for roasting
- 1 small yellow onion
- 2 tbsp olive oil
- 10 oz. mushrooms
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp garlic powder
- 1 bell pepper
- 3 cloves garlic
- 3 tbsp tomato paste
- 1/3 cup crushed tomatoes
- 1/2 of a 15 oz. can chickpeas
- 1/4 cup fresh parsley
- 2 cups baby spinach
- 2 tsp dried parsley
- 1/4 to 1/2 tsp red chili flakes
- 2 tsp lemon juice (optional)
- 1/4 to 1/3 cup kalamata olives
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 and slice tomatoes. Place them in a baking dish with 1 tbsp olive oil and 1/2 tsp each kosher salt, pepper, oregano, and garlic powder. Toss and bake until skins are wilting and juices are released, about 25 minutes.
While the tomatoes are roasting, finely chop the onion and mushrooms. Add them to a large pan with 2 tbsp olive oil, 3/4 tsp each kosher salt, pepper, and garlic powder. Cook for 10 minutes on medium heat, stirring occasionally.
Add the chopped bell pepper and cook for another 5 minutes.
Add the minced garlic and cook for another minute.
Add the roasted tomatoes, reserved pasta cooking water, tomato paste, crushed tomatoes, and chickpeas. Stir well and simmer for 3 minutes.
Add the remaining ingredients except the spaghetti, toss until spinach wilts, then add the spaghetti and toss again.
Taste for seasoning and serve. Top with more fresh or dried parsley and chili flakes if desired.
