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 tomatoes)
- 1 small yellow onion, finely chopped
- 2 tbsp olive oil (for sautéing)
- 10 oz. mushrooms, very finely chopped
- 3/4 tsp kosher salt (for vegetables)
- 3/4 tsp pepper (for vegetables)
- 3/4 tsp garlic powder (for vegetables)
- 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, 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.
Preheat oven to 400 degrees F and slice tomatoes.
Place tomatoes in a baking dish with 1 tablespoon oil and seasonings, toss, and bake until skins are wilting and juices are released, around 25 minutes.
Finely chop onions and mushrooms and add them to a large pan with 2 tablespoons olive oil and salt, pepper, garlic powder, then 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 the 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.
Tips
Top with more fresh or dried parsley and chili flakes if desired.
