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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.
I’d recommend serving this with my balsamic peach spritz and cobbler for dessert. Perfect any night of the week.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Made this last week and loved it!
Thank you Gudrun! xTieghan
I finally made this dish & it’s AWESOME!! Perfect balance of flavors! I used spinach instead of the kale. Thanks for another great recipe!
Thank you so much Elaine! So glad you loved this! xTieghan
Just made this for dinner. Got the seal of approval from my carnivorous husband. I think I’ll be finding popped chickpeas in strange places for a few days! Will definitely be making again- thanks!
Amazing! Thank you so much Amanda! xTieghan
Just made this tonight – with gluten free pasta. So delicious!!! Thank you for an amazing recipe.
Love that! Thank you Beth! xTieghan
Made this last week and am making it again tonight! Can’t get enough! I was pleasantly surprised with how amazing and flavorful this was. My usual store didn’t have burrata so I subbed in mozzarella and it was great. Just saw fresh picked tomatoes and basil downstairs up for grabs (we have an organic garden at work!) so now I’m even more excited to make it again!
Thank you so much Caitie! xTieghan
I followed this recipe to a tee and was a bit disappointed. I thought the flavours fell flat. I was expecting it to be more “saucy”. My husband enjoyed it. Unfortunately, neither my chickpeas nor my rosemary was crispy. I might use this recipe as a guide for my own twist. But I would not make this specific recipe again.
Hi Trish! I am sorry to hear this. I have a tutorial of this recipe on my instagram if you would like to check it out. I hope you love other recipes on my blog! xTieghan
Must try! Looks amazing ?
Thank you Malin! xTieghan
Made this dish last night and found that the sauce was not enough for the specified 1lb of pasta. Added pasta water to skillet but that only watered down the yummy jammy sauce with dried up quick. Also my chickpeas (toweled dried) popped so much they were jumping out of the skillet. The dish was still very delicious. Will make again
Thank you so much Veronica! So happy to hear that! xTieghan
I’m going to look real fancy after making this lol! This looks way good. Thanks for sharing!
Haha love that! Thank you so much Hayden! xTieghan
Made this tonight. My son asked if I could make it again tomorrow. 😀 DELISH!
Wow that is too great! Thank you so much Karen! xTieghan
This was soooo good. My husband was a little leery of chickpeas being the protein, but then he couldn’t keep his hands off of them after they were fried and waiting on the plate for the rest of the dish to finish. I can’t stop eating the leftovers! Thanks for creating an easy, delicious recipe with items I already have in my pantry and fridge. It’s definitely a keeper!
That is so amazing to hear! Thank you so much Tiffany! xTieghan
Made this tonight! Your recipes are next level! I own your cookbook as well!!
Always a 10/10!!! Not sure how you do it!! Flavours are amazing. Fresh, zesty, herbaceous, sweet & slaty. So delicious. Will definitely make again and again!
Thank you so much Vanessa! That is so amazing to hear! xTieghan
Tried this with my mom and it came out GREAT!!!! Really, really love the fig preserve and burrata cheese. Literally depression gone, life thriving, thank you for the recipe 🙂
So glad you loved this Laura! Thank you so much! xTieghan
Delicious!!! The red pepper and basil with the lemon and rosemary was the perfect combination! I could not find the cheese so I chopped up some fresh mozzarella and tossed it in and the end. It worked perfectly !
So glad it turned out amazing for you Karen! Thank you! xTieghan