Creamy Tomato Pasta with Chickpeas

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

8 ounces paccheri pasta, (any short pasta will work)

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 cheese such as Pecorino Romano or Parmesan or your favorite alternative

Directions

In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the tomatoes and garlic. Add the chickpeas. Season with kosher salt, black pepper, the oregano, and red pepper flakes. Bring to a boil, then lower the heat and cook over low heat for 10 to 15 minutes.

While the sauce is cooking, bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes). Reserve about 1 cup of the pasta cooking water then drain the pasta.

After the sauce has been simmering for 10 to 15 minutes, over low heat, stir in the heavy cream (start with 1/4 cup and add as you need to) and a little bit of the starchy pasta water (again, start with ¼ cup or so). Taste and adjust the seasoning or add more heavy cream to your liking.

Add the cooked pasta to the pan with the sauce and toss to coat. Taste and adjust seasoning.

To finish, stir in the parsley and a sprinkle of Pecorino Romano or grated Parmesan. Enjoy!

Nutrition

• Calories: 395.5 kcal
• Total Fat: 8.8 g
• Saturated Fat: 3.8 g
• Unsaturated Fat: 2.2 g
• Cholesterol: 20.4 mg
• Sodium: 738.5 mg
• Total Carbohydrate: 66.5 g
• Dietary Fiber: 8.8 g
• Total Sugars: 6.3 g
• Protein: 14.7 g