Organic Chickpea Pasta Arrabiata

A warm, sultry arrabbiata sauce makes even the lightest of dishes feel indulgent. The secret to this simple tomato-based pasta recipe: pasta water, fresh tomatoes from our farmers, and sun-dried tomatoes. This dish is bursting with jammy cherry tomatoes that make their own sauce delectable, and chili pepper that upends the typical Italian flavor profile. Ready in 40 and a favourite dinner go-to!

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy

Ingredients

1 organic chickpea pasta arrabiata with bell pepper

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This Meal Kit comes with everything you need to make a healthy #glutenfree, #nutfree , and #vegetarian meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Kitchen Supplies

  • Colander
  • Saucepan
  • Pot

Recipe Ingredients

  • 1 cup chickpeas  
  • 1 cup grape tomatoes
  • 1 bell pepper (any colour) 
  • 1 onion (any colour) 
  • 1 garlic clove  
  • 200g brown rice penne 
  • ½ cup water
  • 3 tbsp. Fresh City’s Sundried Tomato Pesto  
  • 1 tsp. Crushed Chili Pepper  
  • ¼ cup Parmesan cheese 
  • 1 tbsp. olive oil  

ingredients for organic chickpea pasta arrabbiata

Prepare Ingredients  

  • Rinse and drain the chickpeas in a colander in the sink.  
  • Rinse the tomatoes and bell pepper. Dice the bell pepper and halve the tomatoes.  

dice the bell pepper

halves the tomatoes

  • Dice the onion and mince the garlic.  

dice the onion

Boil the Pasta  

  • Bring a medium pot, filled with water and a pinch of salt, to a boil.  
  • Add the penne and cook until tender-firm (al-dente), about 7-8 minutes. Drain the pasta in your colander, reserving ½ cup of pasta water.  

add the penne to a pot and bring it to a boil with water

Simmer the Sauce  

  • Heat the olive oil in a large pot over medium-high heat. Add the garlic and sautée for 2 minutes. Add the onion and cook for another 2 minutes.  

cook the onion and garlic in a large pot

  • Add the bell pepper and chickpeas, and season with salt and pepper, to taste. Cook until tender, about another 5-6 minutes.  
  • Add the halved tomatoes, ¼ cup reserved pasta water, and Fresh City’s Sundried Tomato Pesto, stirring to combine. Simmer, stirring occasionally, until the sauce has slightly thickened, about 15 minutes.  

add tomatoes and bell peppers and chickpeas and Fresh City's Sun-dried Tomato sauce

  • Stir in crushed chili pepper, if desired.  

Bring it All Together  

  • Add the pasta to the chickpea-tomato sauce and stir to combine. Add the remaining pasta water, if desired, until your preferred consistency is achieved.  

add the pasta to the pot and add pasta water

  • Add 3 tbsp. Parmesan and mix until well combined.  

add parmesan and mix well

  • Divide the penne between two plates. Season with salt and pepper and sprinkle on remaining parmesan. Serve and enjoy!  

two plates of organic chickpea pasta arrabbiata