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 for sautéing
- 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 (canned)
- 1/2 of a 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 coarsely chopped kalamata olives (to taste)
Preparation
Cook spaghetti until just al dente in salted water and drain, reserving 1/2 cup of the pasta cooking water.
Meanwhile, preheat the oven to 400 degrees Fahrenheit and slice the tomatoes.
Place the sliced tomatoes in a baking dish with 1 tablespoon of olive oil and the specified seasonings, then toss and bake until the skins are wilting and juices are released, about 25 minutes.
While the tomatoes are roasting, finely chop the onion and mushrooms and add them to a large pan with 2 tablespoons of olive oil and the salt, pepper, and garlic powder, then 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, then 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.
