- 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
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.