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Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Bowl of pasta with tomatoes and cheese and fork on slate background

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


  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. 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.
  5. 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


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