1/2 lb. spaghetti
1-pint cherry or grape tomatoes, sliced lengthwise seasoned with 1/2 tsp each kosher salt, pepper, oregano, garlic powder
1 tbsp olive oil for roasting
1 small yellow onion, finely chopped
2 tbsp olive oil
10 oz. mushrooms, very finely chopped
3/4 tsp each kosher salt, pepper, garlic powder
1 bell pepper, finely diced
3 cloves garlic, minced
1/2 cup reserved pasta cooking water
3 tbsp tomato paste
1/3 cup crushed tomatoes (canned)
1/2 15 oz. can chickpeas, drained and rinsed
1/4 cup fresh chopped parsley
2 cups (somewhat packed) baby spinach
2 tsp dried parsley
1/4 to 1/2 tsp red chilli flakes (to taste)
2 tsp lemon juice (optional)
1/4 to 1/3 cup coarsely chopped kalamata olives (to taste)
Cook spaghetti until just al dente in salted water. Drain but reserve 1/2 cup pasta cooking water.
Meanwhile, preheat the oven to 400 degrees F and sliced tomatoes. Place them in a baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake until skins are wilting and juices released around 25 min.
While those are cooking, finely chop the onions and mushrooms and add them to a large pan with the 2 tbsp olive oil and the salt, pepper, garlic powder. Cook 10 min on medium, stirring occasionally. Add chopped bell pepper, cook another 5 min.
Add garlic, cook another min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir well, simmer for 3 min.
Add remaining ingredients except for spaghetti, toss as spinach wilts then add spaghetti, toss again. Taste for seasoning, serve. Top with more fresh or dried parsley and chilli flakes if desired.
Credit @janetsmunchmeals
