Pin it My neighbor Rosa taught me this on a Tuesday evening when I'd run out of ideas and energy. She appeared at my door with a bag of chickpeas and a knowing smile, saying dinner didn't need to be complicated to feel like a hug. We stood at the stove together, her hands guiding mine through the rhythm of sautéing onions and folding in cream. The kitchen smelled like garlic and tomatoes, and I remember thinking this was exactly the kind of meal I wanted to make over and over.
I made this for my brother the night he moved into his first apartment, and he called me the next day asking for the recipe. He'd never cooked anything beyond scrambled eggs, but something about this dish made him want to try. Now he makes it every Sunday, texting me photos of his skillet like a proud parent. It's become his signature move when friends come over, and I love that a simple Tuesday night lesson turned into his confidence in the kitchen.
Ingredients
- Short pasta (350 g): Penne, rigatoni, or fusilli work beautifully here because their shapes catch the creamy sauce and chickpeas in every forkful.
- Olive oil (2 tbsp): This is your flavor foundation, so use something you'd happily dip bread into.
- Yellow onion (1 medium): Finely chop it so it melts into the sauce rather than announcing itself in chunks.
- Garlic (3 cloves): Fresh is essential here, the kind that makes your kitchen smell like an Italian grandmother is visiting.
- Chickpeas (400 g can): Drain and rinse them well to avoid any tinny aftertaste, they become creamy little pockets of comfort in the sauce.
- Diced tomatoes (400 g can): The base of your sauce, bringing bright acidity that balances the cream perfectly.
- Vegetable broth (100 ml): This loosens the sauce and adds depth, keep the rest of the carton handy in case you need more.
- Dried oregano (1 tsp): It whispers Mediterranean warmth into every bite without overpowering the dish.
- Dried thyme (1/2 tsp): A subtle earthy note that makes the sauce taste more complex than the effort required.
- Crushed red pepper flakes (1/2 tsp): Optional but recommended, just enough heat to wake up your taste buds.
- Salt and black pepper: Taste as you go, the sauce needs seasoning at multiple stages to build flavor.
- Heavy cream (120 ml): This transforms the tomato base into something luscious and cling-to-your-ribs comforting.
- Parmesan cheese (40 g): Freshly grated melts into the sauce like magic, pre-shredded just doesn't behave the same way.
- Baby spinach (120 g): It wilts down to almost nothing but adds color, nutrition, and a pleasant earthiness.
- Fresh basil: Torn at the last minute, it brings a pop of freshness that makes the whole dish sing.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite, about a minute less than the package suggests. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce later.
- Start the base:
- While the pasta bubbles away, heat olive oil in a large skillet over medium heat and add the chopped onion. Let it sizzle and soften for 3 to 4 minutes, stirring occasionally, until it turns translucent and smells sweet.
- Add the garlic:
- Toss in the minced garlic and stir constantly for about a minute. You'll know it's ready when the fragrance hits you and makes your mouth water.
- Build the chickpea tomato base:
- Stir in the chickpeas, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes if you're using them. Season generously with salt and pepper, then let it simmer uncovered for 10 minutes, stirring now and then as the sauce thickens and the flavors meld.
- Make it creamy:
- Lower the heat and pour in the cream, followed by the grated Parmesan. Stir until the cheese melts completely and the sauce turns glossy and rich.
- Wilt the spinach:
- Add the spinach in handfuls, stirring as it collapses into the sauce. It only takes 2 to 3 minutes for it to wilt down and blend in.
- Toss with pasta:
- Add the drained pasta directly to the skillet and toss everything together. If the sauce feels too thick, add splashes of that reserved pasta water until it coats every piece beautifully.
- Serve hot:
- Divide among bowls and top with torn basil leaves and an extra sprinkle of Parmesan. Serve immediately while it's steaming and irresistible.
Pin it The first time I served this to a group of friends, one of them scraped her bowl clean and then asked if it was okay to use bread to get the last bits of sauce. That moment, watching everyone around the table doing the same thing without shame, made me realize this wasn't just dinner. It was the kind of food that makes people relax, laugh, and feel at home in your kitchen.
Making It Your Own
This recipe is endlessly adaptable, which is why it's survived in my rotation for years. Swap the spinach for kale if you want something heartier, or toss in sun-dried tomatoes and roasted red peppers for a sweeter, smokier vibe. I've made it vegan dozens of times using oat cream and nutritional yeast, and honestly, no one at the table could tell the difference. The base is so flavorful that it holds up to whatever direction you want to take it.
What to Serve Alongside
I usually keep it simple with a crisp green salad dressed in lemon and olive oil, maybe some crusty bread for mopping up every last drop of sauce. A chilled glass of Pinot Grigio cuts through the creaminess perfectly, though I've also served it with sparkling water and lemon when I wanted to keep things light. The pasta is rich enough to stand alone, but those little extras make it feel like a proper meal worth lingering over.
Storage and Leftovers
Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of broth or water to loosen everything back up, and warm it gently on the stove rather than the microwave for the best texture. I've also frozen individual portions in airtight containers, and they reheat beautifully for those nights when cooking feels impossible.
- Store in a sealed container and refrigerate within two hours of cooking.
- Reheat on the stovetop with a bit of liquid to bring the sauce back to life.
- Freeze for up to two months, but know the cream may separate slightly, a good stir usually fixes it.
Pin it This is the kind of recipe I come back to when I need something dependable, delicious, and quick enough for a weeknight but special enough for company. I hope it becomes one of those dishes in your kitchen too, the one you make without thinking, the one that always feels like home.
Recipe FAQs
- → Can I use dried chickpeas instead of canned?
Yes, you can use cooked dried chickpeas. Soak dried chickpeas overnight and cook until tender (about 1.5-2 hours), then use the same quantity. Canned chickpeas offer convenience and consistent results for this dish.
- → What pasta shape works best?
Short pasta shapes like penne, rigatoni, or fusilli work wonderfully as they capture the creamy sauce. Avoid long pasta like spaghetti, which doesn't hold the sauce as effectively.
- → How can I make this dairy-free?
Substitute heavy cream with coconut milk or oat cream, and use nutritional yeast or vegan Parmesan. The sauce will be equally creamy and delicious while remaining completely plant-based.
- → Can I prepare this ahead of time?
Prepare the sauce and chickpea mixture up to 2 days ahead and refrigerate. Cook pasta fresh before serving, then combine and warm through gently. This makes it perfect for meal prep.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the creamy tomato sauce beautifully. The acidity cuts through the richness while the minerality echoes Mediterranean flavors.
- → Can I add other vegetables?
Absolutely. Roasted red peppers, sun-dried tomatoes, zucchini, or mushrooms all work wonderfully. Add them during the simmering step to allow flavors to meld.