Tomato basil penne is a vibrant and comforting dish that marries the fresh flavors of summer with a satisfying, hearty texture. This recipe elevates the classic by incorporating crispy, spicy Italian chickpeas, adding a delightful crunch and a fiery kick that transforms a simple pasta into something truly special. It’s an ideal choice for anyone seeking a quick, flavorful meal that doesn’t compromise on taste or quality. I vividly remember the first time I added roasted chickpeas to a pasta dish; it was a revelation that brought an unexpected textural dimension that I now can’t do without. This particular tomato basil penne is designed to be both weeknight-friendly and impressive enough for guests, ensuring a delicious experience every time.
Key takeaways
- Crispy chickpeas are achieved by thorough drying and high heat roasting.
- Use high-quality San Marzano tomatoes for a balanced sauce.
- Stir pesto in off the heat to preserve its fresh flavor.
- Cook pasta al dente and use reserved pasta water to adjust sauce consistency.
Easiest Spicy Penne with Crispy Chickpeas!
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
Instructions
- 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.
- 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.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and then toss the pasta in the red sauce.
- Divide the pasta among bowls. Top with chickpeas and burrata. Garnish with basil.
Notes
– Don’t overcook your pasta! Aim for al dente as it will continue to cook slightly when tossed with the hot sauce, ensuring a perfect bite.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Avoid microwaving burrata as it can become rubbery. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The magic of this simple yet flavorful tomato basil penne lies in the interplay of textures and concentrated flavors achieved through minimal, yet precise, steps. The crispy chickpeas are the star, providing a delightful textural contrast to the tender pasta. Achieving this crispiness involves thoroughly drying the chickpeas after rinsing to remove surface moisture, which is crucial for proper searing. Roasting them with olive oil, smoked paprika, red pepper flakes, fennel seeds, mustard seeds, and onion powder allows the spices to bloom and toast, infusing the chickpeas with a smoky, slightly spicy, and aromatic profile. The high heat of the oven facilitates the Maillard reaction on the chickpea exteriors, creating that desirable crunch. For the sauce, using high-quality San Marzano tomatoes is key. Their natural sweetness and lower acidity create a more balanced sauce. Simply crushing them by hand or giving them a quick pulse in a blender retains their fresh, vibrant flavor. The sauce is then built by gently simmering the crushed tomatoes with the seasoned chickpeas, allowing the flavors to meld without overcooking the tomatoes, which can lead to a dull taste. Finally, the basil pesto is stirred in off the heat. This preserves its bright, fresh basil aroma and flavor, preventing the delicate herbs and garlic from becoming bitter or muted by prolonged heat. The residual heat of the sauce is sufficient to incorporate the pesto smoothly, creating a cohesive and aromatic finish.
Troubleshooting
- Soggy Chickpeas: Ensure chickpeas are thoroughly patted dry after rinsing. Excess moisture prevents crisping. Increase oven temperature slightly or roast for an additional 5-10 minutes.
- Watery Sauce: If using whole canned tomatoes, ensure they are well-crushed or blended to reduce excess liquid. Simmer the sauce uncovered for a few extra minutes to allow some evaporation.
- Pesto Flavor is Weak: Stir the pesto into the sauce off the heat. Overheating the pesto can diminish the fresh basil and garlic notes. Use a good quality pesto for the best flavor.
- Pasta is Mushy: Cook pasta al dente according to package directions. Reserve about 1 cup of pasta water before draining. Add a splash of this starchy water to the sauce if it seems too thick, helping it cling to the pasta.
Substitutions
- Chickpeas: Canned cannellini beans or even small diced firm tofu, roasted similarly, can be used for a different texture. The flavor profile will change but still offer a satisfying bite.
- Smoked Paprika: Regular paprika can be used, but the smoky depth will be less pronounced. A pinch of liquid smoke (use sparingly) could be added to the oil for a similar effect.
- Basil Pesto: A sun-dried tomato pesto or a roasted red pepper spread can be substituted for a different flavor profile. The dish will lose the distinct basil note but gain new savory or sweet undertones.
- San Marzano Tomatoes: Good quality crushed tomatoes or whole peeled plum tomatoes (crushed by hand) can be used. Avoid pre-seasoned tomato sauces, as they can alter the final taste and saltiness.
Pro tips
- For extra crispy chickpeas, ensure they are thoroughly patted dry before cooking. A bit of moisture will steam them instead of crisping.
- Don’t overcook your pasta! Aim for al dente as it will continue to cook slightly when tossed with the hot sauce, ensuring a perfect bite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Avoid microwaving burrata as it can become rubbery.
This easy tomato basil penne with spicy Italian chickpeas offers a delightful blend of textures and flavors. Give it a try for your next weeknight meal and experience a truly satisfying dish!
Frequently asked questions
Why are my chickpeas not crispy?
Ensure the chickpeas are completely dry after rinsing and patting them down. Excess moisture is the primary reason for soggy chickpeas. Roasting them at a high enough temperature (around 400°F or 200°C) also helps achieve crispiness by promoting browning and dehydration.
Can I use regular canned tomatoes instead of San Marzano?
Yes, you can use regular canned crushed tomatoes or whole peeled plum tomatoes. However, San Marzano tomatoes are preferred for their lower acidity and sweeter flavor, which results in a more balanced and less sharp sauce.
What if I don’t have fennel or mustard seeds?
While these seeds add a unique aromatic complexity, you can omit them if unavailable. Alternatively, a pinch of Italian seasoning or a small amount of extra red pepper flakes can be used to add warmth and spice, though the specific aromatic notes will differ.
How do I prevent the sauce from being too watery?
Make sure to crush or blend your canned tomatoes well to reduce excess liquid. If the sauce still seems too thin after simmering, allow it to cook uncovered for a few extra minutes to let some moisture evaporate. Reserving pasta water also helps thicken the sauce.
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