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