Recipe : Chickpea pasta with Roasted Tomato and Garlic Sauce

Chickpea pasta with Roasted Tomato and Garlic Sauce


  • 2 tbsp olive oil
  • 3 tomatoes cut into halves, lengthwise
  • 3-5 garlic cloves
  • Salt to taste
  • Freshly ground black peppercorns
  • 1 cup gluten free chickpea pasta
  • Basil or oregano for seasoning

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To cook chickpea pasta

  1. Take about 2L of water in a large pan and boil on high heat. Add a tsp of salt in it.
  2. Once the water has come to a rolling boil, add Naturally Yours gluten free chickpea pasta.
  3. Stir once to make sure that the pasta is not sticking together or to the bottom of the pan.
  4. Continue to boil on high heat, stirring occasionally, until the water returns to a rolling boil (about 2 minutes)
  5. Once the water begins to bubble and foam, you may wish to turn down the temperature a bit to keep it from boiling over
  6. Boil for another 5 to 7 minutes.
  7. Test a piece of pasta to see whether it is the texture you’re looking for (cooked but still a bit firm)
  8. Drain the water and keep the pasta aside. Rinse it and then toss it with a bit of oil to make sure that the pasta doesn’t stick to itself

To make Chickpea pasta with Roasted Tomato and Garlic Sauce 

  1. To make the sauce put the halved tomatoes and garlic on a baking dish.
  2. Season with salt, freshly ground black peppers.
  3. Drizzle little olive oil.
  4. Bake at 180 C for an hour.
  5. Thereafter let the tomatoes cool down a little.
  6. Blend the tomatoes and garlic to make a coarse sauce. You can make smooth sauce as per your liking.
  7. Add in more olive oil.
  8. Toss the boiled pasta in the prepared sauce. Season with your favorite herbs. You can add cheese of your choice at this stage.
  9. Serve hot.

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