Tangy Tomato Chickpea Rotini
A zesty and wholesome pasta dish featuring gluten-free chickpea rotini coated in a flavorful tomato paste sauce. Bursting with tangy flavors and packed with protein, it's a quick and nutritious meal that will leave you satisfied and craving for more!
ingredients
- 12 ounces chickpea rotini
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (14 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
steps
- 1.
Cook the chickpea rotini according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it turns translucent.
- 3.
Add minced garlic and red pepper flakes to the skillet, stirring for about a minute until fragrant.
- 4.
Stir in diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together.
- 5.
Add the cooked chickpea rotini to the skillet and toss until well-coated with the tomato paste sauce.
- 6.
Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
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