Roasted Harissa, Tomato and Chickpea Spaghetti
By Joe
Source: America's Test Kitchen.
Spaghetti tossed in the baking dish with jammy roasted cherry tomatoes, chickpeas, red onion and harissa, made creamy with ricotta.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Set it to 220 °C (200 °C fan) with a shelf in the middle.
- 2
Roast. In the baking dish, toss the cherry tomatoes, chickpeas, onion, garlic, sun-dried tomatoes, harissa, oil and salt until everything is coated. Roast 30-40 min until the tomatoes have burst and the mixture looks jammy; the dry oven heat concentrates the juices into a sauce without any simmering.
- 3
Mash. Crush the soft garlic cloves with a fork and stir them back through.
- 4
Cook the pasta. Meanwhile boil the spaghetti in 3 litres salted water until al dente. Save a mug of the water and drain.
- 5
Toss. Tip the pasta into the hot dish with the ricotta and Parmesan and toss, adding splashes of the water until the sauce is creamy and coats every strand. Serve straight from the dish.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
EU nutrition claims
- Source of protein: 3.6 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 3.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 319 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm baking dish
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 665 kcal |
| Protein | 24 g |
| Carbohydrate | 95.6 g |
| of which sugars | 11.7 g |
| of which free sugars | 0 g |
| Fat | 21.7 g |
| of which saturates | 5.7 g |
| Fibre | 10.6 g |
| Salt | 1.73 g |
Protein per 100 kcal
3.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
