“Date Me” Creamy Tomato Pasta with Chickpeas

Creamy tomato pasta with chickpeas brings together a garlicky pink sauce, tender pasta, and pantry staples for a satisfying dinner in about 25 minutes.

Creamy Tomato Pasta for a Date Night In

A splash of cream softens the tang of tomatoes and turns the sauce a beautiful pink. Toss in pasta and chickpeas, finish with fresh parsley and grated cheese, and dinner is ready for a date night in.

I like to start with just ¼ cup of cream, adding more to taste. A little starchy pasta water helps the sauce coat the pasta, so you can keep the tomatoes and garlic at the forefront or make it a bit richer. The chickpeas simmer right in the sauce, adding substance without another pan to wash.

While the tomatoes bubble away, cook your pasta. Bring everything together in the pan, then serve with a big salad. That’s often all I add to the table!

Ingredients for Creamy Tomato Pasta with Chickpeas

Canned tomatoes and chickpeas do much of the work here. A few herbs, garlic, and a little cream turn those pantry staples into a generous tomato sauce.

• Short pasta: I use 8 ounces of paccheri, a large, wide tubular pasta. Penne or another short pasta works, too. Follow your package’s cooking time for al dente pasta, which should still have a little bite.
• Extra virgin olive oil: Use 2 tablespoons to start the sauce. I like an extra virgin olive oil with a fruity flavor.
• Canned whole tomatoes: You’ll need one 28-ounce can, including the juices. I prefer San Marzano tomatoes. Break them up a little with your spoon as they go into the pan; they’ll soften further as the sauce simmers.
• Garlic: Four to five large cloves, minced, give the sauce its garlicky flavor. They cook with the tomatoes rather than browning separately in the oil.
• Chickpeas: Drain and rinse one 15-ounce can. These are whole chickpeas added to regular pasta, not pasta made from chickpea flour. If you prefer to cook chickpeas from scratch, allow time to soak and cook them before starting dinner.
• Dried oregano and red pepper flakes: One teaspoon of dried oregano adds earthy, herbal flavor. Use ½ to 1 teaspoon of red pepper flakes depending on how much heat you enjoy, or leave them out if you prefer.
• Kosher salt and black pepper: Season the sauce and salt the pasta water. Taste the sauce again after adding the cream and pasta water.
• Heavy cream: Start with ¼ cup, then add more to your liking, up to ¾ cup total. Unsweetened oat creamer is the dairy-free alternative; skip the cheese or use a vegan alternative as well.
• Fresh parsley: Stir in ¼ cup chopped parsley at the end for a fresh finish.
• Grated cheese: Finish with a sprinkle of Pecorino Romano or Parmesan, or your preferred alternative.

How to Make Creamy Tomato Pasta with Chickpeas

The sauce and pasta cook at the same time, so have your ingredients ready before you start. Keep a measuring cup handy to scoop out some pasta water before draining.

• Start the tomato and chickpea sauce. In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add one 28-ounce can of whole San Marzano tomatoes with their juices and 4 to 5 large minced garlic cloves. Break up the tomatoes a little with your spoon, then add one drained and rinsed 15-ounce can of chickpeas.
• Season and simmer. Season with kosher salt, black pepper, 1 teaspoon dried oregano, and ½ to 1 teaspoon red pepper flakes. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes. The tomatoes will continue to soften as they cook.
  

  

• Cook the pasta. While the sauce simmers, bring a large pot of water to a boil and season well with kosher salt. Add 8 ounces of short pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain.
  

  

• Make the sauce creamy. After the sauce has simmered for 10 to 15 minutes, keep the heat low and stir in ¼ cup heavy cream and about ¼ cup of the reserved pasta water. Taste and adjust the seasoning. For a richer sauce, gradually add more cream, up to ¾ cup total.
• Finish and serve. Add the drained pasta to the pan and toss gently to coat with the sauce. Taste and adjust the seasoning, then stir in ¼ cup chopped fresh parsley and a sprinkle of Pecorino Romano or grated Parmesan. I like an extra pinch of red pepper flakes on top for more heat. Serve.
  

  

Tips for a Silky Tomato Cream Sauce

• Reserve the pasta water before draining. Scoop out about 1 cup, but don’t pour it all into the sauce. Start with about ¼ cup alongside the cream. This gives you room to adjust the consistency without making the sauce watery.
• Adjust richness and consistency separately. More cream makes the sauce richer and mellows the tomato flavor; pasta water loosens it. Start with the smaller amount of each, then taste before adding more. You want the sauce to coat the pasta while still tasting of tomatoes and garlic.
• Let the tomatoes simmer before adding the cream. Give them their full 10 to 15 minutes to soften, breaking up larger pieces with your spoon. Keep the heat low when you stir in the cream.
• Use the pasta package as your timing guide. Paccheri and penne may take different amounts of time to cook. Check for an al dente texture—a little firmness in the center—before draining, since the pasta still needs to be tossed with the warm sauce.

Can I Use Milk Instead of Heavy Cream?

You can substitute milk for the heavy cream in an equal amount, but the sauce won’t have the same richness. The tomatoes’ acidity can also cause milk to curdle.

Warm the milk gently without boiling, then slowly stir it into the tomato sauce over low heat. Warming it first may help, but it doesn’t guarantee a smooth sauce. Heavy cream is my first choice here. For another pasta dinner made with milk, try my creamy chicken pasta.

How to Make It Dairy-Free

Use unsweetened oat creamer in place of the heavy cream, and leave out the cheese or use a vegan Parmesan alternative. The oat creamer adds richness, though it may taste slightly sweeter than dairy cream.

You can also leave out the cream altogether for a tomato and chickpea pasta without the pink sauce. For a fully vegan dinner, choose pasta without eggs and use the dairy-free options above.

What to Serve with Creamy Tomato Pasta

With chickpeas in the sauce, this pasta is satisfying enough to serve as the main dish. I often start with a big salad, and an arugula salad with avocado and lemon vinaigrette brings a peppery bite and fresh crunch alongside the creamy sauce.

If you’d like to add something more, toss in some shredded rotisserie chicken or serve with pan-seared salmon.

How to Store and Reheat Leftovers

Store leftover creamy tomato pasta in a covered container in the refrigerator for up to 3 days. Reheat over medium heat, stirring regularly.

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