Pasta with Chick-Peas, Tomatoes & Herbs

This penne dish is a pantry dinner that punches above its weight. Canned tomatoes and canned chickpeas simmer together with garlic, oregano, and basil into a chunky, rustic sauce that coats the pasta without needing cream, butter, or long cooking.

The double-basil approach is what sets this apart from a basic tomato pasta. Dried basil goes in early with the oregano and simmers for flavor depth. Fresh chopped basil gets stirred in during the last five minutes, adding a bright, peppery aroma that dried herbs can’t replicate. Using both gives you layers instead of just one flat herbal note.

Chickpeas bring protein and a creamy, nutty bite that makes this feel like a full meal rather than a side dish. They absorb some of the tomato sauce as they simmer, so each one carries flavor inside and out.

Pro Tips

• Rinse the canned chickpeas thoroughly. The starchy packing liquid clouds the sauce and adds an unpleasant tinny flavor.
• Cook the garlic for only 30 seconds before adding the tomatoes. Garlic goes from fragrant to burnt in moments, and burnt garlic tastes acrid and bitter.
• Use the best parmesan you can find and grate it fresh. Pre-grated parmesan has anti-caking agents that prevent it from melting smoothly into the hot pasta.

Variations

• Add a pinch of red pepper flakes with the garlic for a spicy arrabbiata-style kick.
• Toss in a handful of baby spinach or kale with the fresh basil for added greens.
• Swap penne for orecchiette, which cups the chickpeas and sauce in each little bowl-shaped pasta.