Adapted from: https://www.halfbakedharvest.com/jammy-cherry-tomato-pasta/#bo-recipe
- 1/2 cup extra virgin olive oil
- 1 can (14 ounce) chickpeas, drained and patted dry
- 3 sprigs fresh rosemary (or 1 tsp dried)
- 2 tablespoons lemon zest (from about 1 lemon)
- salt & pepper
- 1 pound linguine or other long 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 kale, finely shredded
- 1 large handful fresh basil, roughly chopped
- 2 balls fresh burrata cheese, at room temperature (or sub for your favourite cheese)
- 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 fragrant. 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.
- 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 and save for later. Drain the rest of the pasta.
- 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 (about 3-4 tablespoons). Simmer 5-10 minutes, until the sauce reduces and is “jammy”.
- Add the pasta, kale, and basil, tossing to combine. Crumble in the fried rosemary, reserving 1 sprig for topping, if using fresh. If needed, thin the sauce with additional pasta cooking water.
- Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon.