Summer Tomato & Chickpea Spaghetti
We use the tomato itself to create the most flavourful dressing.
About 2 months ago, we created an incredibly flavourful syrup for our Imbroglio Cup Cocktail by combining chopped orange with sugar, setting it aside and allowing the sugar to extract all the natural oils and juices from the orange. With such a delicious result, we decided a savoury version could work just as well…
In this recipe, salt draws out the juice from sweet cherry tomatoes, resulting in a rich, seasoned liquid that when combined with olive oil creates a very full-flavoured dressing. And with the addition of fresh garlic there is plenty of sharpness (that may otherwise come from vinegar or citrus juice) to round it all out.
Use whatever tender herbs you have on hand, and be generous with your handfuls. Amanda had an abundance of oregano growing in the garden, so it made its way in along with parsley and basil, but you can also use a mixture of dill, mint or even tarragon. Pick your favourites!
It’s worth noting when buying your tomatoes that they will be labelled as either ‘mixed cherry’, ‘cherry medley’ or ‘heirloom cherry’. We like to use these mixes for both colour and variety of flavour (the green and yellow tomatoes lean more savoury), but we’ve made this recipe with all red cherry tomatoes too.
SUMMER TOMATO & CHICKPEA SPAGHETTI
Cut 400g heirloom cherry tomatoes in half. Place into your largest serving bowl and stir in 2 teaspoons salt flakes. Set aside for half an hour, stirring the mix occasionally.
Meanwhile, drain and rinse a 400g can of chickpeas and spread onto an oven tray. Drizzle with just enough extra virgin olive oil to coat. Season with salt flakes and lots of cracked black pepper. Roast chickpeas at 200°C for 15 minutes, stirring occasionally, or until chickpeas are golden brown and edges are crispy. Set aside to cool.
Cook 220g spelt spaghetti (or regular) in a pot of boiling salted water until al dente. Drain. Rinse briefly with cold running water to remove any remaining starch. Toss in a small amount of extra virgin olive oil to stop the spaghetti sticking together. Allow spaghetti to cool.
Stir 60ml extra virgin olive oil and a finely grated small clove of garlic into the tomato mixture. Season with lots of cracked black pepper. Toss in a generous handful each of chopped fresh oregano, basil and parsley along with the chickpeas and spaghetti until everything is well coated.
Enjoy.
