Roasted tomato and caper spaghetti

Preheat the oven to 400. Halve about 550 g cherry tomatoes into a large mixing bowl.

Rinse and drain 400 ml canned chickpeas and add to the bowl; season with salt and pepper, a generous pinch of oregano and a drizzle of olive oil, and toss.

Spread on a baking tray lined with parchment paper, tomatoes skin side down so air circulates around them; bake 35 to 40 minutes.

Boil water for the pasta; finely chop three pieces of garlic; cook about 150 g spaghetti to package instructions.

Reserve about a quarter cup of pasta water, strain the pasta and set aside; return the pot to medium heat.

Add a drizzle of olive oil and the garlic; saute 1 to 2 minutes.

Add half the roasted tomatoes and chickpeas (or all of them) and saute a couple of minutes.

Add the pasta, 2 tablespoons capers and the pasta water; stir and cook a couple of minutes, then season with salt and pepper.

Add a handful of fresh basil leaves, turn off the heat and stir.

Plate; squeeze over fresh lemon juice, add lemon zest and finish with a drizzle of olive oil.