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Oven-roasted tomato and chickpea casarecce

  • 5.0 Star
  • Timer Prep 60 min
    Cook 55 min
  • Chart 221.0 cal/
  • Chef hat Medium


Slice the garlic cloves.


  1. 1 Preheat oven to 180°C/160°C fan/gas mark 4. Roast the cherry tomatoes for 45 minutes, until they are soft and jammy.
  2. 2 Heat a little olive oil in a pan and simmer two sliced cloves of garlic until just blushing and golden, then add the roasted tomatoes to the pan.
  3. 3 Simmer, squishing a little with the back of the spoon.
  4. 4 Cook the pack of chickpea pasta in a pan of boiling salted water, according to the packet instructions.
  5. 5 While it’s cooking, add a ladle of pasta water to the sauce to reach your desired consistency.
  6. 6 Stir the cooked pasta through the sauce and serve with fresh rocket, basil and a drizzle of extra virgin olive oil.

2 Reviews

  • Lynda

    Simple but very tasty. I added a little tomato purée to sauce

  • Joe

    Can't fault it

  • Average per serving
  • Calories 221.0kCal
  • Fat8.3g
  • Saturated1.3g
  • Salt0.05g
  • Carbohydrates98.0
  • Sugar9.2g
  • Protein35.0g
  • Fibre13.0g