I made this for dinner tonight to use up my remaining cherry tomatoes and leftover capers and with the addition of the lemon juice and zest, it was a light, but flavorful pasta dish. Hope you enjoy this recipe as much as we did.
1 – carton of cherry tomatoes, cut in half
1 – can chickpeas, drained and rinsed
2 – tsp. or more – Oregano or Italian seasoning. I used a blend I had on hand called Zoe’s Kitchen, I purchased at their restaurant.
Salt and pepper to taste
2 – Tbsp. Olive oil, for coating tomatoes and chickpeas. (Plus more to cook garlic and add a splash to the final cooked dish) So, approximately 3 1/2 Tbsp. I don’t measure.)
3 – cloves garlic, minced
2 -Tbsp. Capers
Juice of one lemon, and zest.
Heat oven to 400 degrees.
Drain and rinse chickpeas.
Wash and cut tomatoes in half
Add both to a bowl and coat with olive and oregano/oregano blend. Mix.
Turn out onto cookie sheet lined with parchment, turning tomatoes onto their rounded edges. Cut end up.
Ready for 35 -40 minutes.
When you have ten minutes left on your timer, add your pasta of choice to boiling water and cook according to package directions; usually eight minutes for al dente.
Remove roasted tomatoes and chickpeas from oven and set aside.
Drain pasta when finished.
In pasta pot, add a Tbsp. Olive oil, turn back on the heat, add garlic and stir until fragrant.
Add capers and stir.
Add pasta, stir.
Add your lemon juice and zest. Stir.
Plate, and top with another drizzle of olive oil and salt and pepper and serve. Yum!