Garlicky Burst Tomato Pasta with Chickpeas.
This burst tomato pasta with chickpeas and spinach is one of my weeknight staple meals! Easy to make, loaded with flavor, leaving a bunch of leftovers for lunch the next day. We love this meal!
Easy weeknight pasta is the name of the game today!
A pantry dish that comes to get ridiculously quickly is a staple in our meal plans. This burst tomato pasta is filled with spinach, chickpeas, basil and parmesan. It’s such a great recipe to have in your repertoire.
I have these ingredients in my home at all times which is one of the best parts of this dish. When I’m not sure what to make, this is it! No questions, throw it together, serve it alone or alongside some grilled chicken.
So simple.
See, this is one of my favorite things to make for dinner. A super easy pasta skillet, filled with vegetables and beans, tons of garlic and all the flavor.
It comes together incredibly fast and leftovers are great for lunch too.
Plus, it’s a perfect vehicle for lots of parmesan!
My favorite.
It’s SO easy to make.
This is how I do it!
I throw some cherry tomatoes and garlic with olive oil in a hot skillet. While the tomatoes burst and cook down, I boil water and cook a short cut of pasta. Something like shells or elbows or even mini rigatoni.
When the tomatoes are burst and saucy, I throw in lots of fresh spinach and a little of the starchy pasta water to help it cook down.
Next, I add in the chickpeas! You could use any variety of beans here. I like it with cannellini beans too. Creamy, white beans are my love language.
I toss in the cooked pasta and then add lots of parmesan. And I do a mix of finely grated pecorino romano and shaved parmesan cheese because I’m extra.
I love how the chickpeas hide in the shells here. It’s one of my kids’ favorite things too! Fun to eat and easy to make.
This meal is embarrassingly easy and an excellent pantry dish. You can make it in a matter of minutes, but it is so incredibly satisfying. I love to eat this as a main dish with a big greens salad. Eddie likes to have it as a side dish. So, it really works for everyone all around!
Burst Tomato Pasta with Chickpeas & Spinach
Garlicky Burst Tomato Pasta with Chickpeas & Basil
Ingredients
- 1 pound short cut pasta, like shells or elbows
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- kosher salt and pepper
- 6 garlic cloves, minced
- 5 ounces fresh baby spinach
- ½ to 1 cup reserved starchy pasta water
- 1 14 ounce can chickpeas, drained and rinsed
- ½ cup finely grated parmesan, plus more for sprinkling
- ¼ cup shaved parmesan cheese, plus more for topping
- ¼ cup chopped fresh basil, plus more for topping
Instructions
- Bring a pot of salted water to a boil for the pasta. Once boiling, cook the pasta according to the package instructions. Reserve ½ to 1 cup of the starchy pasta water.
- While the water is boiling, heat the olive oil in a large skillet over medium heat. Add the tomatoes with a pinch of salt and pepper, shaking the pan to toss. Let cook for 5 to 6 minutes, stirring occasionally, until the tomatoes start to burst.
- Stir in the garlic. Cook for another 5 minutes so the tomatoes can break down more.
- Stir in the baby spinach. Stir in ½ cup of the reserved pasta water. Stir until the spinach wilts, adding another pinch of salt and pepper.
- Add in the cooked pasta and the chickpeas. Toss well. Stir in the finely grated and shaved parmesan cheeses. You can add more pasta water at this point if it seems dry.
- Stir in the fresh basil. Taste the pasta and season with more salt and pepper as needed.
- Serve with additional parmesan and fresh basil!
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Melty cheese forever please.
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