Side Pannel
Spicy Tomato Penne Pasta
Spicy Tomato Penne Pasta
- Recipe Submitted by maryjosh on 05/14/2018
Ingredients List
- 1 1/2 pounds cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt and pepper, divided
- 1 shallot, finely chopped
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper flakes (more/less depending on spice preference)
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon garlic powder
- 1 cup Pacific Foods Cashew Milk, original
- 1 pound penne pasta
- 1/2 cup torn basil leaves
Directions
Preheat the oven to 300 degrees F. Toss cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper, then place in a single layer on a baking sheet and roast for 90 minutes, taking care not to brown. The tomatoes should be like a juicy sun-dried tomato, but not browned. You can do this ahead of time! Making the tomatoes like this tastes like candy, so I usually double the recipe for snacking on later.
When the tomatoes are almost done, heat the remaining olive oil in a large stock pot over medium heat. Add the shallot and saute for 60-90 seconds until fragrant, then add the chickpeas and cook, stirring often, for 30 seconds until just crisped. Add the spices: paprika, pepper flakes, fennel seeds, mustard, garlic powder and remaining salt and pepper. Toss until beans are completely toasted and spices are fragrant, about 2 minutes. Stir often, taking care not to burn.
At the same time, bring a large pot of salted water to a boil.
Add the cherry tomatoes to the chickpea pot along with the cashew milk. Reduce heat to low and simmer while the pasta cooks.
Add the pasta to the boiling water and cook for 1 minute until the recommended 'al dente' option on the package. Drain the pasta, reserving 1 cup of past water.
Add the just undercooked pasta to the cashew-tomato sauce and cook, stirring the entire time to finish cooking the pasta. Add pasta water, a tablespoon or two at a time, as needed to bring the sauce together.
Season to taste with salt and pepper, as needed and add the torn basil leaves. Toss again and serve!
When the tomatoes are almost done, heat the remaining olive oil in a large stock pot over medium heat. Add the shallot and saute for 60-90 seconds until fragrant, then add the chickpeas and cook, stirring often, for 30 seconds until just crisped. Add the spices: paprika, pepper flakes, fennel seeds, mustard, garlic powder and remaining salt and pepper. Toss until beans are completely toasted and spices are fragrant, about 2 minutes. Stir often, taking care not to burn.
At the same time, bring a large pot of salted water to a boil.
Add the cherry tomatoes to the chickpea pot along with the cashew milk. Reduce heat to low and simmer while the pasta cooks.
Add the pasta to the boiling water and cook for 1 minute until the recommended 'al dente' option on the package. Drain the pasta, reserving 1 cup of past water.
Add the just undercooked pasta to the cashew-tomato sauce and cook, stirring the entire time to finish cooking the pasta. Add pasta water, a tablespoon or two at a time, as needed to bring the sauce together.
Season to taste with salt and pepper, as needed and add the torn basil leaves. Toss again and serve!
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