Pasta e Ceci with Slow-Roasted Tomatoes & Garlic
Brothy pasta and chickpeas topped with garlic-and-tomato confit, finished with some of the flavoured oil.
| prepPreheat oven to 175°C / 350°F | ||||
| A few handfuls cherry tomatoes | Cover in oil, roast 175°C / 350°F, 45-55 min | Top with tomatoes, garlic & some oil | Finish with chives & pepper | |
| 7 cloves garlic, skinned and smashed | ||||
| Pinch of salt | ||||
| Olive oil, to cover | ||||
| 200 g pasta | Boil pasta, add chickpeas for last 4 min | Drain, bowl, add warm broth | ||
| 1 tin chickpeas, drained | ||||
| 400 ml broth, warmed | ||||
| 2 tbsp fresh chives, chopped | ||||
| Black pepper | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.