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Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas, this quick-cooking pasta is like summer in a bowl. Rosemary oil fried chickpeas, lemon, and linguine pasta, all tossed with a “jammy” cherry tomato pasta sauce, kale, and plenty of basil. Serve topped with creamy burrata cheese, fried rosemary, lemon, and extra crispy chickpeas. This is the perfect summer dinner, all made using pantry staples and garden produce. Simple yet so delectable, and ready in under 45 minutes. Most importantly…every twirl of pasta is mouth-wateringly delicious.
To say that I’ve been working on this pasta for a while now would be a bit of an understatement. For whatever reason, this very simple…ish pasta took me forever to perfect. But last week I finally got it just right, and I’m so excited to share all the details.
This pasta is inspired simply by the overflowing rosemary bush in our greenhouse and my love of cherry tomatoes. I wanted to make a new summer pasta using sweet, juicy cherry tomatoes. But instead of using basil, my go-to herb, I wanted to switch things up and use rosemary. I love rosemary, but I don’t use it as often as I should. It can be a super powerful herb and has an intense flavor. But when used correctly it can really add so much to a dish. In today’s case, the rosemary helps to reinvigorate the average summer tomato pasta with fresh, exciting flavor.
I have so much to say about this pasta…so much.
But, if only one thing I say sticks with you today, let it be this…every last twist of pasta is DELICIOUS. It’s saucy, herby, bursting with jammy tomatoes, layered with creamy burrata cheese, and topped with crunchy fried chickpeas infused with rosemary and lemon.
It’s the pasta of summer, and it’s just what you need in your life. Today. Tomorrow. This weekend. Basically every other day from now until mid-late September.
Am I being dramatic? Why of course, but everything I’m saying is true. There is not one thing not to love about this pasta.
(chickpeas in skillet)
It all starts with the oil and the chickpeas. As of recently, I’ve really been obsessed with frying chickpeas in olive oil with fresh herbs and lemons. It’s my go-to when I want to add texture and crunch to a dish.
Of course, it’s awesome that this is a healthy obsession, but honestly, these chickpeas can become addicting. Maybe even more so than a potato chip? For me, for sure, but I think everyone will have their own opinion on that…
Anyway, the key is to crisp the chickpeas in a good amount of olive oil alongside fresh rosemary. As the chickpeas crisp, the rosemary fries in the oil, infusing all that olive oil with intense rosemary flavor. During the last minute of cooking, toss in some thinly sliced lemon and let that fry up as well. Remove everything but the oil from the pan and season it all with salt and pepper.
Now you have perfectly crisp chickpeas, fried rosemary, and fried lemon…
Try not to eat them all before the pasta is even assembled.
OK, now, boil-off your pasta. You can really use any cut of pasta you love most, but I’d recommend a long cut. I find it works really well with this sauce.
While the pasta is cooking, make the “jammy” tomatoes. Also known as burst cherry tomatoes that have been cooked down until they are sweet and jammy. Cook the tomatoes in all that reserved rosemary oil until they burst and release their juices. Add apple cider vinegar, and fig preserves. Yes, vinegar and preserves. I know it’s very odd, but please do trust me here. The vinegar balances the acid in the tomatoes, while the jam adds the slightest bit of sweetness and lends a nice “jammy” texture to the sauce. If you don’t want to use preserves, I’d recommend a touch of honey instead.
By the time the pasta is done cooking, the sauce should be pretty much ready. Add the pasta to the tomatoes along with a touch of butter, fresh Tuscan kale, and plenty of fresh basil. Toss until you really smell that basil. Season with salt and pepper and you’re ready to EAT.
Well almost…the plating is very important and should go as follows:
Pasta, room temperature burrata, a sprinkle of crispy chickpeas, and then any reserved fried rosemary and lemon.
Seems really fancy, right? But it’s actually so simple and made entirely in one pan (ok, two including the pasta cooking pan). And all in under 45 minutes minutes.
This one is as close to perfect as a summer pasta could get.
If you’re someone who enjoys a gluten-free diet, this can easily be made using gluten-free pasta. And if you’re vegan? Simply omit the butter and burrata cheese. No need to add any additional ingredients, as the pasta is delicious enough on its own.
I’d recommend serving this with my balsamic peach spritz and cobbler for dessert. Perfect any night of the week.
If you make this jammy cherry tomato pasta with crisp lemon rosemary chickpeas be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Servings: 6
Calories Per Serving: 1151 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup extra virgin olive oil
- 1 can (14 ounce) chickpeas, drained and patted dry
- 3 sprigs fresh rosemary (use less for a less intense flavor)
- 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
- kosher salt and black pepper
- 1 pound linguine or other long cut pasta
- 4 cups cherry tomatoes
- 3 cloves garlic, smashed
- 3 tablespoons apple cider vinegar
- 1 tablespoon fig preserves/jam or honey
- 3 tablespoons salted butter (optional)
- 1 bunch Tuscan kale, finely shredded
- 1 large handful fresh basil, roughly chopped
- 2 balls fresh burrata cheese, at room temperature
Instructions
- 1. Heat a large, high sided skillet over medium heat. Add the olive oil, chickpeas, and rosemary, and cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. It's OK if some of the chickpeas are popping. Add the lemon and cook another minute, until fried. Remove the chickpeas, rosemary, and most of the lemon from the oil to a paper towel-lined plate. Season with salt and pepper. Set the skillet aside. 2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.3. Meanwhile, place the skillet with the rosemary-infused oil still inside over high heat. When the oil shimmers, add the tomatoes, garlic, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Reduce the heat to low, add the vinegar, preserves or honey, and a splash of the pasta cooking water (3-4 tablespoons). Simmer 5-10 minutes, until the sauce reduces and is "jammy". 4. Add the pasta, kale, and basil, tossing to combine. Crumble in the fried rosemary, reserving 1 sprig for topping. If needed, thin the sauce with additional pasta cooking water.6. Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon. Enjoy!
This post was originally published on August 1, 2019
Very, very good sauce. First time I made it the chickpeas really didn’t do it for me, maybe that’s a matter of preference and taste. I could def snack on the crunchy chickpeas all day tho. Follow the recipe with plenty of oil and time and the chickpeas will crisp. I just made this recipe the exact same way using bacon in place of chickpeas. I added the lemon and rosemary to the bacon as it fried. The sauce is delicious either way, definitely going to be a go to base recipe for all my garden tomatoes.
So great! Thank you Alison! xTieghan
This recipe is INCREDIBLE! I can’t wait to make it for my family! Using fresh pasta really puts it over the top! Thank you Tieghan!
Yes! So glad you loved this one, Jessa! Thank you! xTieghan
This is absolutely delicious. Fairly simple and oh so good! Unique and lots of flavor.I will definitely make this again and again.
Thank you so much Kathy! xTieghan
By far one of the favorite pasta dishes I’ve made!! Even with some substitutions for what I had on hand (mozzarella pearls and arugula instead of burrata and kale), was simply perfection. And super easy too. Will definitely be making again!
So happy to hear that Joanna! Thank you so much for trying this! xTieghan
Made this last night. Very quick/easy and was delicious. I substituted the preserves for fresh peaches though that I cooked up with the tomatoes. They were sitting on my counter ripe, and I couldn’t not try it! My 3 year old, husband and I all loved it.
I am so glad you loved this Melissa! And so perfect on the timing! xTieghan
Amazing. It looked a little plain, but the flavors were stunning. My meat eater family loved this too. Words don’t do it justice. Another inspired recipe
Thank you so much Dana! xTieghan
This sounds unreal and so up my alley. I’ve recently learned I’m allergic to chickpeas, lentils and peas. I know it won’t be the same but I’d love any suggestions to sub for the fried chickpeas (hating that I can’t eat them btw). Thanks!
Hey Jen!! Honestly, I would just omit the chickpeas, BUT do make sure to make the oil. So use all the olive oil, fry the rose + lemon and then continue on as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I had my doubts as I was making this, but it turned out so delicious— a super yummy lite summer dish. I would recommend starting the pasta when you begin the recipe because I was waiting for about 15 minutes for the water to boil and the pasta to finish before I could continue the recipe. Have you ever ventured into making your own burrata? I have always wanted to try it but I have no idea how involved it is. Maybe a recipe idea for HBH? Continue the awesome recipes!
Hey Sarah! I actually have never tried making burrata, but I obviously should, I will look into it! 🙂 Please let me know if you have any other questions. I am so glad love this recipe! Thank you! xTieghan
Made them last night. I substituted half the pasta with whole grain and the other half with zoodles. Turned out amazing.
Tahanks for the recipe tieghan.
Thank you so much Lea! xTieghan
Looks wonderful, but not crazy about the word “jammy.”
Thanks Jane! xTieghan
I could eat this pasta every night of summer!!
I love to hear that! Thank you Laura! xTieghan
This pasta looks incredible! Especially those chickpeas 🙂
Thank you Sarah! xTieghan
Looks great and I’ll definitely try this. But I have a chickpea question. Whenever I make similar chickpea recipes where they are described as becoming crisp, they never come out crisp. They’ve come out tasty, but more chewy than crisp. I’m using canned chickpeas, which is what you’re calling for. Am I doing something wrong? Any tips?
thanks!
Hey Lisa!! I think if you follow this recipe they will be crisp! Cooking the chickpeas in a skillet in oil really gets them crisp on the outside. Something I like to do is to drain the chickpeas, then pat them dry with a paper towel before adding to the oil. This helps them to crisp nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow, it has a great face, needs to be tried
Thank you! xTieghan
this looks amazingly delicious! i cant help reading it and thinking i want to make it with polenta instead of pasta…those chickpeas and tomatoes, OMG!
Thank you! I hope you try this Elizabeth! xTieghan