Save A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
I first served this pasta to friends and the spicy heat combined with crunchy chickpeas was an instant hit
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 always brings smiles when shared at family dinners on chilly evenings
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 per serving
Save This spicy arrabbiata pasta is a perfect weeknight meal packed with flavor and texture
Recipe FAQ
- → How are the chickpeas prepared for crunch?
Chickpeas are drained, rinsed, and tossed with olive oil, smoked paprika, garlic powder, chili flakes, and salt before roasting at 200°C for 25–30 minutes until golden and crisp.
- → What pasta types work best with this dish?
Penne or rigatoni pasta are ideal choices as their tube shapes hold the spicy sauce well, enhancing each bite.
- → Can the spice level be adjusted?
Yes, you can vary the amount of fresh red chilies and chili flakes to make the dish milder or hotter according to preference.
- → Is there a way to make this dish vegan?
Omit the grated cheese or substitute with a plant-based alternative to keep it vegan-friendly without losing flavor.
- → How do I get a silky sauce texture?
Adding reserved pasta water gradually while tossing pasta with the sauce helps achieve a smooth, silky consistency.
- → Can gluten-free pasta be used?
Yes, using gluten-free pasta variations works well, just ensure cooking times are adjusted as per package instructions.