Easiest Tomato Basil Penne with Spicy Italian Chickpeas
This tomato basil sauce literally consist of two ingredients...canned tomatoes and basil pesto. So, so, so simple, but yet so delicious!
Servings: 8 servings
Calories: 376kcal
Ingredients
- 1 can (14 ounces) chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon onion powder
- kosher salt and pepper
- 2 cans (28 ounce) san marzano tomatoes
- 1/2 cup basil pesto, homemade or store bought
- 1 pound penne
- 8 ounces burrata cheese, torn
- basil, for serving
Instructions
- 1. Heat a large pot over medium high heat, add the chickpeas, olive oil, paprika, crushed red pepper flakes, fennel, mustard seeds, onion powder, and a pinch of salt. Toss well to evenly combine. Cook, stirring often until the chickpeas are warmed through and golden crisp, about 5 minutes. Remove the chickpeas from the pot to a plate and set aside.2. To the same pot, add the tomatoes - crushing them by hand as you add them, add the pesto, and a large pinch each of salt and pepper. Bring to a simmer over medium heat, cook stirring occasionally, until the sauce thickens slightly, about 10-15 minutes. 3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to packages directions until al dente. Drain and then toss the pasta in the red sauce. 4. Divide the pasta among bowls. Top with chickpeas and burrata. Garnish with basil.
Nutrition
Calories: 376kcal | Carbohydrates: 58g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 425mg | Potassium: 504mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 9.2mg | Calcium: 241mg | Iron: 3mg