Great vegetarian dinner of spaghetti with chickpeas and spicy tomato sauce with roasted tomatoes.
This is one of my favorite “go-to” dishes for rushed evenings since I nearly always have a stash of cooked chickpeas on hand and this Roasted Tomato Sauce is part of my regular pantry. All I need do is cook some pasta noodles, pull the sauce and chickpeas from the fridge to toss together in a saucepan, and simmer for 10 minutes. Presto magic, I’ve got a great vegetarian dinner on the table in well under 30 minutes.
As a note, I’ve used this sauce on pizza, in quesadillas with some cheese, and heaped over roasted eggplant slices. And it’s perfect to make when tomatoes are out of season. It’s got a great thick texture and a deep tomatoey flavor accented with the kalamata olives. I like my sauce a little spicy but you can omit the red pepper flakes and cut back a bit on the garlic if you want. I feel the most important thing to stay true to is the canned tomatoes you use. Go for the San Marzano tomatoes. They’re worth the extra money. And I always buy whole peeled tomatoes and crush the tomatoes in my hands so I can feel like an Italian nonna, and so I can have tomato chunks in the sauce.
Spaghetti with Chickpeas and Spicy Roasted Tomato Sauce
Ingredients
- 1 cup cooked chickpeas
- 1 28- oz can whole peeled tomatoes San Marzano, crushed by your hands
- 8 garlic cloves peeled and smashed
- 1/4 cup sliced kalamata olives
- 2 tablespoons pine nuts
- 2 tablespoons butter thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt pepper and sugar
- 1/2 box spaghetti noodles
- Parmesan cheese
Instructions
- Preheat the oven to 425˚F and combine all the ingredients EXCEPT the chickpeas, noodles, and Parmesan cheese in a 9" X 13" baking dish. Roast for 40 minutes, stirring it once half-way through the roasting. The garlic should be soft, and have a roasted flavor, and the sauce will be thick and jammy. Smash with a fork to break up the garlic a bit.
- Warm up the chickpeas and cook the pasta according to directions on the box.
- Dust with Parmesan cheese before serving.
The Ninja Baker says
Easy to see why you would use this olive and red pepper flake spiked tomato sauce on hand – always. Thank you for sharing the recipe, Susan!
Chickpeas + Susan’s tomato sauce + pasta = home run!
=)
The Wimpy Vegetarian says
Thanks so much Kim. I have a big smile on my face right now.
Rita says
OMG looks fabulous, sounds yummy, and easy to make! My kind of main dish. (and my Italian hubby will love all that garlic :o)
The Wimpy Vegetarian says
This is my favorite tomato sauce these days, and love how easy it is to make using canned tomatoes this time of year. And the chickpeas add a nice creamy touch. I hope you like it, Rita!!
Manu says
I totally agree… the tomatoes you use do make a big difference! Yummy sauce… I love the spice!
The Wimpy Vegetarian says
Thanks manu! There’s such a difference between canned tomatoes! It was amazing to me when I did an experiment at one time.
Melanie says
This not only looks amazing, but it sounds absolutely delicious as well! Pinning!
The Wimpy Vegetarian says
Thanks Melanie! It’s so fun to see all the wonderful vegetarian ideas for dinners I now have. What a great week this is!!
apuginthekitchen says
The sauce sounds amazing, love that you added chickpeas. What a wonderful meal.
The Wimpy Vegetarian says
I’m addicted to the tomato sauce and just use it for so many things now. Once I roasted the sauce too long, and it was soooo forgiving. I just stirred in some water and the flavor, if anything, was even better.
Stacy says
The addition of kalamata olives is genius, Susan. They are so salty on their own but I’ll bet that they make this tasty sauce even more rich and flavorful.
Dorothy at Shockingly Delicious says
One of my favorite things to do is squish the tomatoes by hand. Give me a big straw for your sauce.
The Wimpy Vegetarian says
Me too, Dorothy. I love the squishing 🙂
The Wimpy Vegetarian says
Thanks Stacy! The kalamatas really do make a difference. Otherwise there’s a little too much savory going on without enough contrast.
Jennifer @ Peanut Butter and Peppers says
Chickpeas and pasta! Oh my gosh, I love it! I am so craving pasta right now!
The Wimpy Vegetarian says
Thanks Jennifer! Pasta is one of my favorite dinners I have to admit. And chickpeas definitely make it healthier 🙂
Cynthia says
Oh, my, this looks absolutely wonderful! Thank you for such a good idea, Susan. Looking forward to the before and after of the kitchen remodel.
The Wimpy Vegetarian says
Thanks Cynthia! Me too, mostly because I’m already ready for the remodel to be done. I’m going to hate not being able to cook for a month. But it will hopefully be worth it 🙂 I’ll definitely post photos!!
Liz says
Your tomato sauce looks divine!!! Nice to know it’s so versatile 🙂
The Wimpy Vegetarian says
Thanks Liz! I need things like this in my fridge for quick dinners a couple nights a week it seems. Life is just too darn busy!!
Rosemary says
Even though today is national meatball day, I think I’ll save my sauce-simmered raisin meatballs (http://bit.ly/1i1wbbx) for another day. Your garbanzo spaghetti is my kind of food! Your slow-cooked garbanzos are on my to-try list,
The Wimpy Vegetarian says
Oh my. I had no idea this was national meatball day! And I’ve been wanting to try making some vegetarian meatballs. That’s totally what I should have done. And I want to make yours with the raisins. This pasta is one of my favorites right now. If the tomato sauce gets too dry roasting in the oven, just stir in some water. If anything, extra roasting really makes it meatier.
Shaina says
Yum! I would like a big bowl of this now, please 🙂
The Wimpy Vegetarian says
I’ll send some over pronto! 🙂
Brianne @ Cupcakes & Kale Chips says
I have to try this sauce. I bet it would be amazing over zucchini noodles or polenta, too!
The Wimpy Vegetarian says
Yes, Brianne!!! I had it over polenta a couple of weeks ago with swiss chard and it was killer!!!
Jennifer Miller says
Chickpeas and pasta — nothing better 🙂
The Wimpy Vegetarian says
Thanks Jennifer! A little of your olive tapenade on the side would be perfect!!
Bobbi's Kozy Kitchen says
WOW what a perfect meatless meal! I must try to get my carnivore to give it a try!
The Wimpy Vegetarian says
My carnivore liked it, but wanted sausage added to his 🙂
cheri says
What a great meal, I love chickpeas with pasta. The sauce looks amazing!
The Wimpy Vegetarian says
Thanks so much cheri! This is absolutely my favorite tomato sauce right now – and it’s soooo easy. I bought asparagus today to make your roasted asparagus with fried egg for dinner tomorrow night 🙂
Cheryl says
I love chickpeas! This is one I might just have to try. Thanks so much for the idea, I had never thought to use chickpeas as a protein for spaghetti. HUGS
The Wimpy Vegetarian says
Thanks Cheryl! I hope you give it a try. Chickpeas + pasta is a surprisingly good combination.
Sarah | Curious Cuisiniere says
I would never have thought to put chickpeas in a pasta sauce! This looks fantastic!
The Wimpy Vegetarian says
I’ve been experimenting adding chickpeas to all kinds of things since they’re such a great protein addition for me. This combo was especially successful!
Alice // Hip Foodie Mom says
Love how simple yet flavorful and delicious this is!!! yummm!!
The Wimpy Vegetarian says
Thanks so much Alice! I love, love, love your zucchini dish. I can’t wait to make it!!
Renee says
Gorgeous dish and so easy to make. I definitely want to make the sauce. I love roasted tomatoes.
The Wimpy Vegetarian says
Me too, Renee. I got hooked on roasted tomatoes about a year ago. For me, it’s a great substitute for a meaty savory flavor 🙂
Choc Chip Uru says
What a delicious addition of chickpeas to this Neapolitan pasta 😀
Cheers
Choc Chip Uru
The Wimpy Vegetarian says
You’re right CCU! This is definitely Neapolitan style with the black olives.
Rita says
Susan, have you tried this sauce cooked on the stovetop, uncovered?
The Wimpy Vegetarian says
There’s no reason this shouldn’t work on the stove, although I haven’t made it that way. The major difference, and perhaps the only one, is that I can leave it completely untended while it’s roasting the oven (except for stirring once, half way through the roasting) and just pull it out when done. On the stove, I need to stir much more often or the bottom will likely burn a bit. Oven roasting is just easier in that way.
Lori @ Foxes Love Lemons says
I agree, San Marzano tomatoes are worth every penny, especially in a dish like this, where they’re one of the stars. Lovely recipe!
Cass @foodmyfriend says
I have already saved this one. Can’t wait to make it. It looks delicious 🙂
Cindys Recipes and Writings says
Interesting flavor combo, Susan. Sounds delicious!
Lane @ Supper for a Steal says
I think I could just drink a bowl of the sauce. Sounds heavenly. Love that you added chick peas. I like to throw them in everything!
Sarah says
I LIVED on this in college!! Sooooo good and cheap!
Laura Hunter says
Perfect! This uses staple ingredients from my pantry so it is a perfect week day meal idea.
Viviana@bonheurcuisine says
As soon as I read the post I saved it and today we just had it for dinner! Thanks for such a great dish! Though I used the tomato can available and a bit less garlic and red pepper flakes because of my children. We love spaghetti and the chickpea/ olive/ pine nuts combo was indeed great!
Terra says
Love the idea of adding chickpeas. Since I need more protein in my diet, and I am not a huge fan of eating a lot of meat, this is perfect. Your sauce sounds fantastic, love this recipe! Hugs, Terra
Soni says
Oh my God!I’ve had a similar pasta dish in an Italian restaurant that closed down sometime back 🙁 I’ve been craving this dish for a long time and I think I’ve finally found the recipe 🙂 Will be serving this for our dinner very soon 🙂 Thanks Susan!Pinning!
Courtney @ Neighborfood says
Great alternative to traditional meat sauce. Love these photos as well!
Anne @ Webicurean says
That some big beautiful bowl of pasta! I don’t know that I’ve ever had chick peas with pasta, but I’ll bet it’s delicious!
Madeleine says
This sounds great, but just so you know parmasan isn’t vegetarian.
The Wimpy Vegetarian says
You’re right that a cheese that carries the Parmesan title, by definition and requirements in the region of Italy where this is made, must be made with animal rennet. However it’s possible to get Parmesan style cheeses that are made with vegetable rennet, and therefore be considered vegetarian. Whole Foods, for example, does a great job of researching and purchasing vegetarian cheeses that use vegetable rennet, as well as other cheeses that use animal rennet. That said, the topic for this roundup was meatless – not vegetarian. And I’m a wimpy vegetarian, aka flexitarian. My intent with this blog isn’t to provide exclusively vegetarian recipes, although the vast majority of them are. I hope you give the recipe a try with a vegetarian Parmesan style cheese! It’s honestly very good and one of my favorites on a winter day!! Thanks for stopping by and leaving your comment!!