Seasonal Spotlight: Tomato & Chickpea Linguine
Nothing says summer quite like fresh, sweet homegrown tomatoes! For this week’s Seasonal Spotlight, I’m sharing an easy recipe for skillet tomatoes cooked in red wine, garlic, and chilli flakes and served over chickpea linguine. This dish, inspired by the Mediterranean, is packed with nutrition and flavour and will make your house smell amazing. I used grape tomatoes for this recipe, but cherry tomatoes would also be great. You can buy Ontario field tomatoes in-season from July-October, or look for Ontario greenhouse tomatoes any time of year!
Did you know? Cooked tomatoes provide more lycopene (an antioxidant with health benefits) than raw tomatoes!
TOMATO & CHICKPEA LINGUINE
Yield: 2 servings
Prep time: 5 min
Total time: 35 min
Cast iron skillet
Measuring cups and spoons
Garlic press (optional)
Slotted spoon (for stirring and serving pasta)
1 Tbsp olive oil (or avocado oil)
1 pint (550 ml) grape tomatoes (or cherry tomatoes)
1 cup (250 ml) dry red wine*
2/3 package linguine**
3 cloves garlic, crushed and minced
Dried chilli flakes (to taste)***
Salt and pepper, to taste
1/3 cup canned chickpeas, drained and rinsed (optional)
Small handful fresh basil
*When choosing a red wine, opt for a dry Cabernet Sauvignon that you would enjoy drinking. It’s crucial to use a good quality wine for cooking because the alcohol will evaporate and concentrate the flavours in the wine. I used Gray Fox for this recipe.
**I used Chickapea brand linguine for a fun twist and protein boost, but any pasta would work for this recipe! Specialty pastas like this one can cost up to $7 a package, so feel free to use whatever you have on hand.
***I personally love spicy food so I added close to 1 tsp (and it was hot!). If you don’t like heat, use just a pinch of chilli flakes or omit them.
Heat up your skillet on medium heat. Slice your tomatoes in half lengthwise. Add oil, halved tomatoes, red wine, a pinch of salt, pepper, and chilli flakes to the skillet.
Boil water in a large saucepan then add the linguine and cook according to package directions until al dente.
Note: if using chickpea pasta, there will be a lot of foam so watch the pot carefully and remove the foam with a large spoon as needed.
Check on the skillet of tomatoes periodically and stir to avoid sticking. Cook for approximately 25-30 minutes, or until the wine has reduced by about 3/4 and the tomatoes look blistered. In the last 5 minutes of cooking, stir in your minced garlic to avoid burning it. You may add the basil in at this point as well or use it as a garnish.
Drain the pasta in a colander and rinse (if using chickpea pasta) then toss with a drizzle of olive oil and divide into two portions. Serve the tomato mixture over the pasta. If you’re using regular semolina pasta and want added protein, throw in some chickpeas for a balanced meal. To make this dish a little fancier, garnish with parmesan and fresh basil.
Tip: If you’re not sharing this dish with someone else, the leftovers reheat well in the microwave for lunch or dinner the following day.
If using the chickpea and lentil-based linguine, this recipe provides 25g of protein - almost double what you would get from enriched linguine made from semolina. Adding 1/3 cup of chickpeas would bring the protein up to 15g but would also increase the calorie count to 560 cal/serving.