Cherry Tomato Pasta with Crispy Chickpeas

Instructions

1. 1

   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. Some of the chickpeas will pop. Add the lemon zest and cook another minute, until fried. 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.

2. 2

   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. Drain.

3. 3

   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 (3-4 tablespoons). Simmer 5-10 minutes, until the sauce reduces and is "jammy". Add butter to sauce to enhance creaminess if desired.

4. 4

   Add the pasta, kale, and basil, tossing to combine. Crumble in the fried rosemary, reserving 1 sprig for topping. If needed, thin the sauce with additional pasta cooking water.

5. 5

   Divide the pasta and butter (if using), among plates and top with burrata cheese, crisp chickpeas, crumbled rosemary, and lemon.