Spaghetti with Chickpeas, Cherry Tomato, and Marinara
Spaghetti tossed with canned chickpeas, rinsed, cherry tomato, and marinara. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 2.
contains gluten
Ingredients
US
Metric
- 7¾ oz canned chickpeas, rinsed
- 6⅓ oz spaghetti
- 5 oz cherry tomato
- 0.4 g black pepper
- 1.6 g kosher salt
- 8½ oz canned crushed tomato
- 8 g fresh basil
- 2 g fresh oregano
- 2 clove garlic
- 1⅛ tbsp olive oil
Steps
- Bring 8½ cups water to a rolling boil and salt it with about 8 g salt. Add 6⅓ oz spaghetti and cook until tender with a firm center, about 10 minutes. Reserve a mug of the water, then drain.
- Season 7¾ oz canned chickpeas, rinsed with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and coated in the sauce, about 4 minutes. Add 5 oz cherry tomato and cook until just tender.
- Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
- Toss the drained spaghetti with the sauce in the skillet. Taste it before adding more cheese. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.
This is a variation — Cherry Tomato instead of Spinach; no cheese instead of Parmesan. Base recipe: Spaghetti with Chickpeas, Spinach, Marinara, and Parmesan →
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Source
Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog