Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas, this quick-cooking pasta is like summer in a bowl. Rosemary oil fried chickpeas, lemon, and linguine pasta, all tossed with a “jammy” cherry tomato pasta sauce, kale, and plenty of basil. Serve topped with creamy burrata cheese, fried rosemary, lemon, and extra crispy chickpeas. This is the perfect summer dinner, all made using pantry staples and garden produce. Simple yet so delectable, and ready in under 45 minutes. Most importantly…every twirl of pasta is mouth-wateringly delicious.
To say that I’ve been working on this pasta for a while now would be a bit of an understatement. For whatever reason, this very simple…ish pasta took me forever to perfect. But last week I finally got it just right, and I’m so excited to share all the details.
This pasta is inspired simply by the overflowing rosemary bush in our greenhouse and my love of cherry tomatoes. I wanted to make a new summer pasta using sweet, juicy cherry tomatoes. But instead of using basil, my go-to herb, I wanted to switch things up and use rosemary. I love rosemary, but I don’t use it as often as I should. It can be a super powerful herb and has an intense flavor. But when used correctly it can really add so much to a dish. In today’s case, the rosemary helps to reinvigorate the average summer tomato pasta with fresh, exciting flavor.
I have so much to say about this pasta…so much.
But, if only one thing I say sticks with you today, let it be this…every last twist of pasta is DELICIOUS. It’s saucy, herby, bursting with jammy tomatoes, layered with creamy burrata cheese, and topped with crunchy fried chickpeas infused with rosemary and lemon.
It’s the pasta of summer, and it’s just what you need in your life. Today. Tomorrow. This weekend. Basically every other day from now until mid-late September.
Am I being dramatic? Why of course, but everything I’m saying is true. There is not one thing not to love about this pasta.
(chickpeas in skillet)
It all starts with the oil and the chickpeas. As of recently, I’ve really been obsessed with frying chickpeas in olive oil with fresh herbs and lemons. It’s my go-to when I want to add texture and crunch to a dish.
Of course, it’s awesome that this is a healthy obsession, but honestly, these chickpeas can become addicting. Maybe even more so than a potato chip? For me, for sure, but I think everyone will have their own opinion on that…
Anyway, the key is to crisp the chickpeas in a good amount of olive oil alongside fresh rosemary. As the chickpeas crisp, the rosemary fries in the oil, infusing all that olive oil with intense rosemary flavor. During the last minute of cooking, toss in some thinly sliced lemon and let that fry up as well. Remove everything but the oil from the pan and season it all with salt and pepper.
Now you have perfectly crisp chickpeas, fried rosemary, and fried lemon…
Try not to eat them all before the pasta is even assembled.
OK, now, boil-off your pasta. You can really use any cut of pasta you love most, but I’d recommend a long cut. I find it works really well with this sauce.
While the pasta is cooking, make the “jammy” tomatoes. Also known as burst cherry tomatoes that have been cooked down until they are sweet and jammy. Cook the tomatoes in all that reserved rosemary oil until they burst and release their juices. Add apple cider vinegar, and fig preserves. Yes, vinegar and preserves. I know it’s very odd, but please do trust me here. The vinegar balances the acid in the tomatoes, while the jam adds the slightest bit of sweetness and lends a nice “jammy” texture to the sauce. If you don’t want to use preserves, I’d recommend a touch of honey instead.
By the time the pasta is done cooking, the sauce should be pretty much ready. Add the pasta to the tomatoes along with a touch of butter, fresh Tuscan kale, and plenty of fresh basil. Toss until you really smell that basil. Season with salt and pepper and you’re ready to EAT.
Well almost…the plating is very important and should go as follows:
Pasta, room temperature burrata, a sprinkle of crispy chickpeas, and then any reserved fried rosemary and lemon.
Seems really fancy, right? But it’s actually so simple and made entirely in one pan (ok, two including the pasta cooking pan). And all in under 45 minutes minutes.
This one is as close to perfect as a summer pasta could get.
If you’re someone who enjoys a gluten-free diet, this can easily be made using gluten-free pasta. And if you’re vegan? Simply omit the butter and burrata cheese. No need to add any additional ingredients, as the pasta is delicious enough on its own.
If you make this jammy cherry tomato pasta with crisp lemon rosemary chickpeas be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
this quick-cooking pasta is like summer in a bowl. Rosemary oil fried chickpeas, lemon, and linguine pasta, all tossed with a "jammy" cherry tomato pasta sauce, kale, and plenty of basil. Serve topped with creamy burrata cheese, fried rosemary, lemon, and extra crispy chickpeas.
- 1/2 cup extra virgin olive oil
- 1 can (14 ounce) chickpeas, drained and patted dry
- 3 sprigs fresh rosemary (use less for a less intense flavor)
- 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
- kosher salt and black pepper
- 1 pound linguine or other long cut pasta
- 4 cups cherry tomatoes
- 3 cloves garlic, smashed
- 3 tablespoons apple cider vinegar
- 1 tablespoon fig preserves/jam or honey
- 3 tablespoons salted butter (optional)
- 1 bunch Tuscan kale, finely shredded
- 1 large handful fresh basil, roughly chopped
- 2 balls fresh burrata cheese, at room temperature
1. Heat a large, high sided skillet over medium heat. Add the olive oil, chickpeas, and rosemary, and cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. It's OK if some of the chickpeas are popping. Add the lemon and cook another minute, until fried. Remove the chickpeas, rosemary, and most of the lemon from the oil to a paper towel-lined plate. Season with salt and pepper. Set the skillet aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
3. Meanwhile, place the skillet with the rosemary-infused oil still inside over high heat. When the oil shimmers, add the tomatoes, garlic, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Reduce the heat to low, add the vinegar, preserves or honey, and a splash of the pasta cooking water (3-4 tablespoons). Simmer 5-10 minutes, until the sauce reduces and is "jammy".
4. Add the pasta, kale, and basil, tossing to combine. Crumble in the fried rosemary, reserving 1 sprig for topping. If needed, thin the sauce with additional pasta cooking water.
6. Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon. Enjoy!
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