This garlicky burst tomato pasta with chickpeas and spinach is a weeknight staple — quick to make, full of flavor, and even better as leftovers for lunch the next day.
Easy weeknight pasta is the name of the game today.
This pantry-friendly skillet comes together in minutes. Cherry tomatoes are burst in olive oil with garlic, then combined with tender spinach, protein-rich chickpeas, fresh basil and plenty of parmesan for a satisfying, family-friendly meal.
I always keep the ingredients on hand, so when I’m not sure what to make, this is my go-to. It’s great on its own or served alongside grilled chicken.
This is one of my favorite quick dinners: a single skillet of pasta loaded with vegetables, beans, lots of garlic and big flavor. It comes together fast and makes excellent leftovers. And yes — it’s the perfect vehicle for generous amounts of parmesan.
This is how I do it
Heat olive oil in a large skillet and add cherry tomatoes with a pinch of salt and pepper. Let the tomatoes blister and burst, then stir in minced garlic so the tomatoes break down and form a quick sauce. While they cook, boil salted water and cook a short-cut pasta such as shells, elbows or mini rigatoni, reserving some starchy pasta water.
Fold in fresh baby spinach and add about ½ cup of the reserved pasta water to help the greens wilt and the sauce come together. Stir in chickpeas (or another white bean like cannellini for a creamier texture), then toss the cooked pasta into the skillet.
I use a combination of finely grated pecorino/parmigiano and shaved parmesan for texture and richness, but simple grated parmesan works beautifully too. Finish with chopped fresh basil and taste for salt and pepper.
The chickpeas tuck nicely into the pasta shapes, which my kids love. It’s playful to eat, easy to make, and a true pantry meal.
This recipe is embarrassingly simple yet deeply satisfying. I serve it as a main with a big green salad; it also works well as a side. It’s versatile and appeals to everyone at the table.
Burst Tomato Pasta with Chickpeas & Spinach
Garlicky Burst Tomato Pasta with Chickpeas & Basil
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Ingredients
- 1 pound short cut pasta (shells, elbows, or mini rigatoni)
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- Kosher salt and pepper
- 6 garlic cloves, minced
- 5 ounces fresh baby spinach
- ½ to 1 cup reserved starchy pasta water
- 1 (14-ounce) can chickpeas, drained and rinsed
- ½ cup finely grated parmesan, plus more for serving
- ¼ cup shaved parmesan, plus more for topping
- ¼ cup chopped fresh basil, plus more for garnish
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ to 1 cup of the starchy pasta water.
- While the water heats, warm the olive oil in a large skillet over medium heat. Add the cherry tomatoes with a pinch of salt and pepper and let them cook, shaking the pan occasionally, until they begin to burst, about 5–6 minutes.
- Stir in the minced garlic and cook another 5 minutes so the tomatoes break down further.
- Add the baby spinach and stir in ½ cup of the reserved pasta water. Stir until the spinach wilts, seasoning with another pinch of salt and pepper.
- Add the cooked pasta and chickpeas to the skillet and toss to combine. Stir in the finely grated and shaved parmesan cheeses, adding more pasta water if the mixture seems dry.
- Stir in the chopped fresh basil and taste, adjusting salt and pepper as needed.
- Serve hot with extra parmesan and basil on top.
Melty cheese forever, please.