Roasted Harissa, Tomato and Chickpea Spaghetti
Inspired by techniques from America's Test Kitchen.
Spaghetti tossed in the baking dish with jammy roasted cherry tomatoes, chickpeas, red onion and harissa, made creamy with ricotta.
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Method
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Equipment
- 23 x 33 cm baking dish
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 631 kcal |
| Protein | 23.2 g |
| Carbohydrate | 92.6 g |
| of which sugars | 11.8 g |
| of which free sugars | 0.4 g |
| Fat | 19.2 g |
| of which saturates | 5.5 g |
| Fibre | 9.7 g |
| Salt | 2.29 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Roast
- 700 g cherry tomatoes
- 400 g tin chickpeas, drained and rinsed
- 1 red onion, thinly sliced
- 4 garlic cloves, peeled and lightly crushed
- 50 g sun-dried tomatoes in oil, drained and chopped
- 3 tbsp mild harissa paste
- 3 tbsp extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
Pasta
- 340 g dried spaghetti
Pasta water
- 15 g fine salt for 3 litres of pasta water (0.5%) about 2½ tsp; most of it goes down the drain
To finish
- 150 g whole-milk ricotta
- 30 g Parmesan, finely grated
- 1
Heat the oven. Set it to 220 °C (200 °C fan) with a shelf in the middle.
- 2
Roast. In the baking dish, toss the cherry tomatoes, chickpeas, onion, garlic, sun-dried tomatoes, harissa, oil and salt until everything is coated. Roast 30-40 min until the tomatoes have burst and the mixture looks jammy; the dry oven heat concentrates the juices into a sauce without any simmering.
- 3
Mash. Crush the soft garlic cloves with a fork and stir them back through.
- 4
Cook the pasta. Meanwhile boil the spaghetti in 3 litres salted water until al dente. Save a mug of the water and drain.
- 5
Toss. Tip the pasta into the hot dish with the ricotta and Parmesan and toss, adding splashes of the water until the sauce is creamy and coats every strand. Serve straight from the dish.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
