Save A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
I first made this recipe when craving something spicy and satisfying. The combination of the crunchy chickpeas and rich sauce quickly became a family favorite.
Ingredients
- Chickpea Crunch: 1 can (400 g) chickpeas, drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp chili flakes, 1/4 tsp salt
- Pasta: 350 g penne or rigatoni pasta, Salt for pasta water
- Arrabbiata Sauce: 2 tbsp olive oil, 4 garlic cloves minced, 1–2 fresh red chilies finely chopped (adjust to heat preference), 800 g canned diced tomatoes, 1 tbsp tomato paste, 1 tsp sugar, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1 handful fresh basil leaves chopped
- To Serve: 40 g grated Parmesan or vegetarian hard cheese, Extra basil leaves
Instructions
- Step 1:
- Preheat oven to 200°C (400°F).
- Step 2:
- Pat chickpeas dry with a paper towel. Spread on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, chili flakes, and salt. Toss to coat.
- Step 3:
- Roast chickpeas for 25–30 minutes, shaking halfway through, until golden and crisp. Set aside.
- Step 4:
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water drain the rest.
- Step 5:
- For the sauce, heat olive oil in a large skillet over medium heat. Add garlic and chilies sauté for 1–2 minutes until fragrant (do not brown).
- Step 6:
- Stir in diced tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 12–15 minutes, stirring occasionally, until slightly thickened.
- Step 7:
- Add chopped basil and adjust seasoning.
- Step 8:
- Toss drained pasta with the arrabbiata sauce, adding reserved pasta water as needed for a silky texture.
- Step 9:
- Divide pasta among bowls. Top generously with roasted chickpeas, grated cheese, and extra basil.
Save This recipe has been a hit at family dinners especially because the crispy chickpeas add a fun texture that everyone loves.
Required Tools
Baking sheet, Large pot, Large skillet, Colander, Chefs knife, Spoon or spatula
Allergen Information
Contains wheat (pasta) and milk (cheese). For gluten-free, use gluten-free pasta. For dairy-free, omit or substitute cheese. Always double-check ingredient labels for allergens.
Nutritional Information
Calories: 485, Total Fat: 13 g, Carbohydrates: 72 g, Protein: 16 g
Save This easy-to-make pasta packs big flavor and is sure to become a staple for your weeknight meals.
Recipe FAQs
- → How do you achieve a crunchy texture with chickpeas?
Drain and thoroughly dry the chickpeas before tossing them with olive oil and spices. Roast at high heat until golden and crisp for maximum crunch.
- → Can I adjust the spice level in the sauce?
Yes, reduce or increase fresh chili quantity according to your preferred heat. Removing seeds lowers the intensity as well.
- → What pasta types work best for this dish?
Penne or rigatoni both hold the sauce well due to their shape and ridges, making them ideal choices.
- → How do you get a silky sauce consistency?
Reserve some pasta cooking water and add it gradually to the sauce while tossing the pasta. This helps the sauce cling smoothly and adds body.
- → Are there easy substitutions for cheese in this dish?
You can use vegetarian hard cheese alternatives or omit it entirely for a vegan option without compromising flavor.