Save A bold, flavor-packed pasta dish featuring a fiery arrabbiata sauce and crispy roasted chickpeas for an irresistible crunch.
This pasta quickly became a favorite in our home for its perfect balance of spicy sauce and crunchy toppings.
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
- Preheat Oven:
- Preheat oven to 200°C (400°F).
- Prepare Chickpeas:
- 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.
- Roast Chickpeas:
- Roast chickpeas for 25–30 minutes, shaking halfway through, until golden and crisp. Set aside.
- Cook Pasta:
- 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.
- Make 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).
- Simmer Sauce:
- Stir in diced tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 12–15 minutes, stirring occasionally, until slightly thickened.
- Add Basil:
- Add chopped basil and adjust seasoning.
- Combine Pasta and Sauce:
- Toss drained pasta with the arrabbiata sauce, adding reserved pasta water as needed for a silky texture.
- Serve:
- Divide pasta among bowls. Top generously with roasted chickpeas, grated cheese, and extra basil.
Pin it Sharing this spicy pasta always sparks joy and warmth at our family dinners.
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
Pin it This spicy arrabbiata pasta is sure to become a staple for any weeknight dinner craving heat and crunch.
Frequently Asked Questions
- → How do I achieve the perfect crunch on the chickpeas?
Dry the chickpeas thoroughly before roasting and toss them with olive oil and spices. Roast at 200°C (400°F) for 25-30 minutes, shaking halfway to ensure even crispiness.
- → Can I adjust the spice level of the sauce?
Yes, modify the amount of fresh red chilies and chili flakes according to your heat preference to control the sauce's spiciness.
- → What pasta types work best with this dish?
Penney or rigatoni are ideal as they hold the thick arrabbiata sauce well, but any sturdy pasta shape can be used.
- → Is there a way to keep the sauce silky when mixing with pasta?
Reserve some pasta cooking water and add it gradually when tossing the pasta with the sauce for a smooth, cohesive texture.
- → How can I make this dish vegan-friendly?
Simply omit the cheese or replace it with a plant-based alternative to maintain the creamy topping without dairy.
- → Can the chickpeas be used separately?
Yes, roasted chickpeas make a great standalone snack when prepared with the same seasoning.