Penne piccanti al pomodoro

Ingredienti

• 1 1/2 pounds cherry tomatoes (halved)
• 3 tablespoons extra virgin olive oil (divided)
• 1/2 teaspoon salt and pepper (divided)
• 1 shallot (finely chopped)
• 1 14 ounce can chickpeas, drained and rinsed
• 2 teaspoons smoked paprika
• 1 teaspoon each: crushed red pepper flakes (more/less depending on spice preference, fennel seeds, yellow mustard seeds, garlic powder)
• 1 cup Pacific Foods Cashew Milk
• 16 oz penne pasta
• 1/2 cup torn basil leaves

Preparazione

1. 1

   Preheat 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! Making the tomatoes like this tastes like candy, so I usually double the recipe for snacking on later.

2. 2

   When the tomatoes are almost done, heat the remaining olive oil in a large stock pot over medium heat. Add the shallot and saute for 60-90 seconds until fragrant, then 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.

3. 3

   At the same time, bring a large pot of salted water to a boil.

4. 4

   Add the cherry tomatoes to the chickpea pot along with the cashew milk. Reduce heat to low and simmer while the pasta cooks.

5. 5

   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 past water.

6. 6

   Add the just undercooked 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.

7. 7

   Season to taste with salt and pepper, as needed and add the torn basil leaves. Toss again and serve!