Spicy Tomato Penne Pasta
- 1 1/2 pounds cherry tomatoes (halved)
- 3 tbsp extra virgin olive oil, divided
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 finely chopped shallot
- 1 can garbanzo beans (14 ounce)
- 2 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- 1 tsp fennel seeds
- 1 tsp yellow mustard seeds
- 1 tsp garlic powder
- 1 cup Pacific Foods Cashew Original Plant-Based Beverage
- 1 pound penne pasta
- 1/2 cup fresh basil leaves torn
Step 1Preheat the oven to 300 degrees F. Toss cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper, then place in a single layer on a baking sheet and roast for 90 minutes, taking care not to brown. The tomatoes should be like a juicy sun-dried tomato, but not browned. You can do this ahead of time!
Step 2When the tomatoes are almost done, heat the remaining olive oil in a large stock pot over medium heat. Add the chickpeas and cook, stirring often, for 30 seconds until just crisped. Add the spices: paprika, pepper flakes, fennel seeds, mustard, garlic powder and remaining salt and pepper. Toss until beans are completely toasted and spices are fragrant, about 2 minutes. Stir often, taking care not to burn.
Step 33. At the same time, bring a large pot of salted water to a boil.
Step 44. Add the cherry tomatoes to the chickpea pot along with the Pacific Foods Cashew Original Plant-Based Beverage . Reduce heat to low and simmer while the pasta cooks.
Step 55. Add the pasta to the boiling water and cook for 1 minute until the recommended 'al dente' option on the package. Drain the pasta, reserving 1 cup of pasta water.
Step 66. Add the just under cooked pasta to the cashew-tomato sauce and cook, stirring the entire time to finish cooking the pasta. Add pasta water, a tablespoon or two at a time, as needed to bring the sauce together.
Step 77. Season to taste with salt and pepper, as needed and add the torn basil leaves. Toss again and serve!