Angel Hair with Roasted Tomatoes
Ingredients
- 3/4 lb. angel hair pasta
- 1 medium eggplant
- 4 tbsp olive oil, divided
- 1 1/4 tsp kosher salt, divided
- 1 1/4 tsp pepper, divided
- 1 small yellow onion
- 1.5 pints tomatoes (cherry, grape, compari)
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1 15 oz. can chickpeas, drained and rinsed
- 1 28 oz. can crushed tomatoes
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/4 cup panko-style breadcrumbs
- 2 tbsp fresh parsley, finely chopped
Preparation
Cook angel hair according to package directions in salted water until al dente, then drain.
Preheat oven to 400 degrees convect or fan.
Preheat a large pan or pot on medium heat.
Dice eggplant and add it to pan with olive oil, 1 teaspoon of the kosher salt and 1 teaspoon of the pepper.
Stir, cover, and cook while finely chopping onion.
Add onion to pan, stir, cover, continue to cook for 15 to 20 minutes, stirring periodically and lowering heat to medium-low if needed to prevent burning.
While those cook, halve or quarter the tomatoes depending on size.
Drizzle 1 tablespoon oil into a baking dish, spread oil around.
Add tomatoes and remaining 1/4 teaspoon kosher salt and pepper.
Bake for 20 minutes then remove from oven.
Add chickpeas, crushed tomatoes, oregano and basil to sauce.
Stir, cook another 10 minutes, stirring periodically.
Toast breadcrumbs in a small pan on medium-high heat until light golden brown.
Serve angel hair topped with sauce then top with tomatoes, including juices from the baking dish.
Sprinkle breadcrumbs across tomatoes and top with fresh parsley.
