Roasted Tomato + Capers Spaghetti

Por Yeung Man Cooking · 40 min

Ingredientes

Modo de preparo

1. Preheat the oven to 400°F. Halve the cherry tomatoes and put them in a large bowl.
2. Rinse and drain the chickpeas, add them to the bowl, season with salt, pepper and oregano, add a drizzle of olive oil and toss.
3. Spread everything on a parchment-lined baking tray, turn the tomatoes skin side down, and roast for 35-40 minutes.
4. Bring a pot of water to a boil and cook the spaghetti according to the package instructions.
5. Finely chop the garlic and set aside. Before draining the pasta, reserve about 1/4 cup of the pasta water, then drain the pasta and set it aside.
6. Return the pot to the stove over medium heat. Add a drizzle of olive oil and the garlic, and sauté for 1-2 minutes. Add half of the roasted tomatoes and chickpeas (save the rest or use it all) and sauté for a couple of minutes.
7. Add the pasta, capers and reserved pasta water. Stir and cook for a couple of minutes, then season with salt and pepper.
8. Turn off the heat, add the basil and stir the pasta.
9. Plate the pasta, squeeze over lemon juice, and garnish with lemon zest and a drizzle of olive oil.

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