If you ask us, this dish is pretty much perfect. Especially for weeks like this one. It is straightforward in execution, but has huge flavors. You probably have most of the ingredients growing right outside your backdoor. If not, it's usually pretty easy to "borrow" the remaining produce from a neighboring plot. Don't worry, they won't mind. Everything else should be in the pantry. Then, all you have left is a little roasting, a little chopping, making a bit of pasta, and you're done. See, it's easy! Did we mention that the kids love it. Busy or not, we've totally got this.
roasted tomato spaghetti + crispy chickpeas + dill
- 3# garden fresh tomatoes (heirloom is preferable)
- 1 cup dill, finely chopped
- 1 cup kale, chopped
- 15 oz cooked chickpeas
- 2 tablespoon parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil + more for drizzling and sauteeing
- 16oz spaghetti
- salt and pepper to taste
Preheat oven to 250 degrees. Halve tomatoes and place on a cookie sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast for three hours. Remove from oven and let cool to touch. Remove tomato skins and discard. Place in bowl and crush with hands. Season to taste. Set aside.
In a small bowl, combine garlic, dill, parmesan and olive oil. Mix to combine. Set aside.
Cook pasta. Meanwhile, heat 1 tablespoon of olive oil in a saute pan over medium-high heat. Once hot, add chickpeas, and cook until browned and crispy, about 5 minutes. Season with salt to taste and set aside.
After pasta is drained, toss with kale, roasted tomatoes, dill mixture and chickpeas. Season to taste and serve with more parmesan.