Roasted Tomato Spaghetti with Spinach and Chickpeas
Ingredients
- 1/2 lb. spaghetti
- 1 pint cherry or grape tomatoes, sliced lengthwise seasoned with 1/2 tsp each kosher salt, pepper, oregano, garlic powder
- 1 tbsp olive oil for roasting
- 1 small yellow onion, finely chopped
- 2 tbsp olive oil
- 10 oz. mushrooms, very finely chopped
- 3/4 tsp each kosher salt, pepper, garlic powder
- 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 15 oz. can chickpeas, drained and rinsed
- 1/4 cup fresh chopped 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, coarsely chopped (to taste)
Preparation
Cook spaghetti until just al dente in salted water and drain, reserving 1/2 cup pasta cooking water.
Roast the seasoned tomatoes with 1 tablespoon olive oil until tender and slightly caramelized.
In a large skillet, heat 2 tablespoons olive oil over medium heat.
Add chopped onion and sauté until softened and translucent.
Stir in mushrooms and cook with 3/4 teaspoon each kosher salt, pepper, and garlic powder until browned and moisture evaporates.
Add diced bell pepper and minced garlic, cooking for a few minutes until fragrant and softened.
Pour in reserved pasta water, tomato paste, and crushed tomatoes, then simmer to create a sauce.
Mix in chickpeas, fresh parsley, baby spinach, dried parsley, red chili flakes to taste, optional lemon juice, and kalamata olives to taste, stirring until spinach wilts.
Add the cooked spaghetti to the skillet and toss everything together until well combined and heated through.
Serve immediately, garnished as desired.
