A delicious and light spaghetti dish made with roasted tomatoes, spinach, and chickpeas. This recipe is packed with flavor from herbs and spices, making it a decadent yet simple meal.
1: Cook spaghetti until just al dente in salted water. Reserve 1/2 cup of pasta cooking water and drain the rest.
2: Preheat the oven to 400°F and slice the tomatoes lengthwise.
3: Place tomatoes in a baking dish with 1 tbsp olive oil and the seasonings. Toss to coat.
4: Bake for around 25 minutes, until skins are wilting and juices are released.
5: Finely chop the onions and mushrooms, and add them to a large pan with 2 tbsp olive oil and the salt, pepper, and garlic powder. Cook for 10 minutes on medium heat, stirring occasionally.
6: Add the chopped bell pepper and cook for another 5 minutes.
7: Add garlic and cook for an additional minute.
8: Stir in the roasted tomatoes, pasta cooking water, tomato paste, crushed tomatoes, and chickpeas. Simmer for 3 minutes.
9: Add the remaining ingredients except spaghetti, and toss as spinach wilts. Then add the cooked spaghetti and toss again.
10: Taste for seasoning and serve, topping with more fresh or dried parsley and chili flakes if desired.
