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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.

overhead photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

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.

raw tomatoes in box

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.

Crisp Lemon Rosemary Chickpeas in skillet

(chickpeas in skillet)

Jammy Cherry Tomatoes 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.

side angled photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

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.

overhead close up photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

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.

side angled close up photo of Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

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.

overhead photo Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas with fork on plate twirling the pasta

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

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 1151 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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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  1. 4 stars
    Loved this recipe! I tried it with halloumi and goat cheese instead of burrata today because that’s what I had in the fridge, and I liked it even more than the burrata that I’ve had in the past!

  2. I made this last night and simply LOVED it! SO different! I will post on IG later today and tag you in it 🙂

    1. Hey Amanda,
      Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  3. 5 stars
    This is one of the best pasta that I’d ever try, so tasty and complex, well balance, I used honey instead of fig preserve and was wonderful. Thanks for sharing your wonderful recipes, this is a must?

    1. Hey Maru,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

  4. 5 stars
    I made this for dinner tonight and ohhhh my was this absolutely amazing! My husband and I loved everything about it; each bite is bursting with flavor. It’s so complex and not flat. I was nervous about the ACV and fig preserves, but they enhanced the flavors so beautifully. We’ll definitely make this again!

    1. Hey Neha,
      Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan

  5. 4 stars
    I made this last night and thought it was wonderful BUT help – cooking the chick peas was a dangerous experience… I rinsed and patted dry but maybe not dry enough. As I cooked them in the 1/3 C oil they exploded and shot at me, on the floor, everywhere. With that hot oil, it was a little precarious. What did I do wrong? I used a cast iron skillet at medium heat. I actually lost quite a few of the chick peas as they shot to the floor. I used organic chick peas from Thrive that came in a cardboard box. I loved the recipe but need to figure out how to cook those chick peas.

    1. Hey Penny,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! So sorry to hear about the chickpeas! You do want to make sure that they are super duper dry, water and oil don’t mix well! Have a great week:) xTieghan

    1. Hey Jan,
      Thanks so much! Sorry I’ve not tested this in the instant pot, but let me know if you give it a try! xTieghan

  6. 5 stars
    This recipe was SO delicious. Amazing, fresh flavors. I had to stop myself from having a second serving. Can’t wait to eat some for lunch tomorrow. Thank you for this amazing recipe. Going to select another one of your recipes to make:)

  7. 5 stars
    If you are reading this and have not yet tried this recipe, try it immediately! ? it’s soooo delicious! We have made it quite a few times and it is just so tasty ? i have made it with Burrata but at others times substituted with fresh mozzarella. But tonight, we tried it w a dollop of ricotta and I would strongly suggest. Thanks for keeping our house stocked with great recipes HBH! Like many of your other ones, this is a keeper.

    1. Hey Samantha,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  8. 5 stars
    First time I made this, the zest ribbons were too thick (had too much white) and they tasted super bitter. I had to pull them out. The second time I made it, I used a coarse Microplane grater and didn’t have this issue + all the zing of the zest. SO GOOD!

  9. 5 stars
    Oh my god this was amazing! I don’t know how a simple pasta dish tasted so good, but it did! Absolutely perfect. I used balsamic instead of ACV. The flavors were incredible, and the crispy chickpeas are a must, don’t leave those out!! Seriously so good!!!

  10. 5 stars
    This jammy cherry tomato pasta was very good and easy. Unfortunately I didn’t have fig anything so I used honey making my dish more sweet than savory. Perhaps agave nectar would have been a bit less sweet; but I bet those little fig seeds would add great additional texture. Reviews indicate some folks added red pepper flakes although not listed as an ingredient, it was a good add. Hubby added more as he loves heat.

  11. 5 stars
    Just adding another review to say I just purchased your cookbook and it was worth every penny. You are a talented and skilled chef

  12. 5 stars
    I was so excited to try out this recipe, I’m not a very good cook and this meal turned out amazing. I felt so proud because my husband took photos of it and said it was his favorite meal I made

    I’m going to buy her cookbook. This recipe sold me.

    1. I am so glad this turned out so well for you, Alyssa! Thank you for trying it! I hope you love the recipes in my book!! xTieghan

  13. 5 stars
    OMG this is amazing. I used the end of my summer garden of tomatoes, swiss chard, basil, lemon and rosemary. So I used some swiss chard and some kale. And I used squid ink pasta which made the colors as wonderful as the flavor. WOW!!

  14. 5 stars
    So good! I’m glad I had the figs because it definitely make the recipe. Great way to use up your tomatoes.