Tomato-Basil Pasta with Chickpeas

A robust and flavorful pasta dish featuring plump chickpeas, juicy diced tomatoes, fresh basil, and plenty of garlic, served with toasted garlic bread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.30/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• High-Fiber

Tags

• stir-fry
• quick
• healthy
• comfort food
• budget-friendly
• savory

Ingredients

• 8 ounce spaghetti or penne pasta
• 2 can chickpeas (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 4 clove garlic (minced)
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 0.25 cup fresh basil (chopped, plus more for garnish)
• 4 slice garlic bread

Instructions

1. Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the undrained diced tomatoes, rinsed and drained chickpeas, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
4. Add the cooked pasta to the skillet with the sauce. If the sauce is too thick, add a splash or two of the reserved pasta water to reach desired consistency.
5. Stir in the 1/4 cup chopped fresh basil. Cook the garlic bread according to package directions.
6. Serve the pasta hot with a fresh sprinkle of basil and a slice of garlic bread on the side.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Nutrition (per serving)

• Calories: 548
• Protein: 18.5 g
• Carbohydrates: 82.5 g
• Fat: 15 g
• Fiber: 11.3 g
• Sodium: 811 mg
• Saturated Fat: 2 g
• Sugar: 6 g