Pin it 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 my kitchen, perfect for spicy food lovers who enjoy texture contrast in every bite.
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.
Pin it Sharing this dish with my family always brings smiles especially when the crunchy chickpeas add that perfect finishing touch.
Notes
Adjust chili quantity for desired spice level. Roasted chickpeas make a great snack on their own.
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.
Pin it This spicy arrabbiata pasta brings warmth and texture to the table making it an unforgettable meal any day.
Recipe Questions & Answers
- → How can I make this pasta vegan-friendly?
Omit the cheese or substitute it with a plant-based alternative to keep the dish fully vegan while maintaining rich flavor.
- → What pasta types work best in this dish?
Penne or rigatoni hold the sauce well, but whole wheat or gluten-free varieties can be used based on preference or dietary needs.
- → How should I adjust the spice level?
Modify the amount of fresh red chilies and chili flakes to suit your desired heat intensity without overpowering other flavors.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps achieve a silky sauce texture by loosening it and allowing the sauce to better coat the pasta.
- → Can roasted chickpeas be eaten separately?
Yes, roasted chickpeas seasoned with smoked paprika and garlic powder also make a tasty, crunchy snack on their own.