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 of extra virgin olive oil
- 1 can (14 oz) of chickpeas, drained and patted dry
- 3 sprigs of fresh rosemary
- 2 tablespoons of thinly sliced lemon zest
- kosher salt and black pepper
- 1 pound of linguine or other long cut pasta
- 4 cups of cherry tomatoes
- 3 cloves of garlic, smashed
- 3 tablespoons of apple cider vinegar
- 1 tablespoon of fig preserves/jam or honey
- 3 tablespoons of salted butter
- 1 bunch of Tuscan kale, finely shredded
- 1 large handful of fresh basil, roughly chopped
- 2 balls of fresh burrata cheese, at room temperature
- 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. 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.
- 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.
- 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”.
- 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.
- Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon. Enjoy!
For full recipe details visit Half Baked Harvest