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Fire Roasted Tomato Pasta with Chickpeas and Arugula

Dish Type: Pasta, Risotto and Polenta


  • 2 lb Medium Plum Tomatoes
  • 14.5oz can of Chickpeas (Garbanzo Beans)
  • 2 cloves Minced Garlic
  • ½ cup + 1 Tbsp Canola Oil
  • 4 cups lightly packed Arugula
  • 1 Tbsp Italian Seasoning
  • ¼-1/2 tsp Crushed Red Pepper
  • Zest of one Lemon
  • 10oz Whole-Wheat Pasta, any shape
  • Sea Salt and Black Pepper


Preheat the oven to 400 degrees. Cut the tomatoes in half lengthwise, spread out on a foil-lined baking pan. Mix together the garlic, Italian seasoning, red pepper, ¼ cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another ¼ cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.

Boil the pasta water, salt until it tastes like seawater (this is what they do in Italy!), and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While pasta is cooking, heat remaining tablespoon of canola oil over medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.

Divide pasta among 4 plates, top with remaining roasted tomatoes. Eat it up!

Read the blog post where this recipe originally appeared: Pasta with Chickpeas Recipe

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