You can use cherry tomatoes for this dish as well, but they take longer to roast and aren’t quite as intense and sweet. The recipe offers a choice of garbanzos or chicken for a protein boost.
Makes 4 servings
Ingredients
4 cups (2 pints) stemmed grape tomatoes
2 tablespoons olive oil
2 cloves garlic, crushed and peeled
1/2 teaspoon salt
1/2 teaspoon sugar
8 ounces uncooked whole-wheat or regular linguine
14.5-ounce can garbanzo beans, rinsed and drained (or 2 cups shredded, cooked chicken)
1/3 cup slivered fresh basil leaves
2 teaspoons freshly grated orange zest (optional)
Directions
1. Preheat oven to 425 F.
2. Line baking sheet sides with aluminum foil (for easier cleanup). Place tomatoes, oil, garlic, salt and sugar on sheet; shake to roll tomatoes around and coat them all over with oil.
3. Place in middle of oven and roast for 10 minutes.
4. Stir to redistribute juices, and roast for 10 to 15 minutes longer, or until tomatoes are browned and juices are very reduced.
5. Meanwhile, in a large pot of boiling salted water, cook linguine according to package directions.
6. When pasta is done, remove 1/4 cup of cooking water and set aside. Drain linguine well and return to pot. Place pot over medium heat.
7. Add tomatoes, scraping any oil from baking sheet into pot. Add garbanzo beans or chicken, basil and orange zest, if using. If pasta seems too dry, add some of reserved pasta cooking water. Stir until heated through.
Nutrition information (per serving) 400 calories; 9 g fat; 0 mg cholesterol; 580 mg sodium; 70 g carbohydrate; 6 g fiber; 14 g protein.
