Creamy Tomato Pasta with Chickpeas

4.97 from 51 votes

Creamy tomato pasta with chickpeas, garlic, and oregano comes together in about 25 minutes with simple pantry staples. Start with a little cream and add more to taste, then finish with fresh parsley and grated cheese.

Prep Time5

Cook Time20

Total Time25

Course: Entree

Cuisine: Italian

Servings: people

Calories: 404.1kcal

Author: Suzy Karadsheh

Ingredients

8 ounces paccheri pasta, or another short pasta such as penne
2 tablespoons extra virgin olive oil
1 (28-ounce) can whole San Marzano tomatoes with their juices
4 to 5 large garlic cloves, minced
1 (15-ounce) can chickpeas, drained and rinsed
Kosher salt and black pepper
1 teaspoon dried oregano
1/2 to 1 teaspoon red pepper flakes
1/4 to 3/4 cup heavy cream, or unsweetened oat creamer
Grated Pecorino Romano or Parmesan, or your preferred alternative, for finishing
1/4 cup chopped fresh parsley

Instructions

Start the sauce. In a large pan, heat the olive oil over medium-high heat until shimmering. Add the tomatoes with their juices and the garlic. Break up the tomatoes a little with your spoon, then add the chickpeas. Season with kosher salt, black pepper, oregano, and red pepper flakes. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes.
Cook the pasta. While the sauce simmers, bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain.
Add the cream. 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. Add more cream to your liking, up to ¾ cup total.
Coat the pasta. Add the drained pasta to the sauce and toss gently to coat. Taste and adjust the seasoning.
Finish and serve. Stir in the parsley and a sprinkle of Pecorino Romano or Parmesan. If you like, add an extra pinch of red pepper flakes and serve.

Video

Notes

Adjust the sauce: Start with the smaller amount of cream and pasta water. More cream adds richness; pasta water loosens the sauce. Add gradually so the sauce coats the pasta without becoming watery.
For less heat: Reduce or omit the red pepper flakes.
Dairy-free or vegan option: Use unsweetened oat creamer instead of heavy cream, and omit the cheese or use a vegan alternative. Oat creamer may taste slightly sweeter. For a fully vegan dish, also choose pasta without eggs.
Using milk: You can substitute an equal amount of milk for the cream, but the sauce will be less rich and may curdle because of the tomatoes’ acidity. Warm the milk gently without boiling, then slowly stir it into the sauce over low heat. Warming the milk may help but does not guarantee a smooth sauce.
Leftovers: Store in a covered container in the refrigerator for up to 3 days. Reheat over medium heat, stirring regularly.
Shop this recipe: Visit The Mediterranean Dish Shop for extra virgin olive oils and spices.

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