Ingredients:
1 Box Tolerant Chickpea Spaghetti
2 Pints multicolor cherry tomatoes
4 Tbsp. Extra virgin olive oil, divided
1 Garlic clove, minced
12 Basil leaves, torn
Sea salt to taste
Black pepper to taste
Directions:
Preheat oven to 400° F. Season tomatoes with 1 tbsp. olive oil, salt and pepper and roast in the oven until cooked through, about 15-20 minutes.
Meanwhile, place a pot of water to boil, cook pasta according to package directions. Drain pasta, mix in a bowl with remaining oil, tomatoes, and basil.
