Pasta with Chick-Peas, Tomatoes & Herbs
Submitted by babe
Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis 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.
Ingredients
Directions
In large pot of boiling water, cook pasta until tender but firm, 7 to 10 minutes; drain and transfer to large bowl.
Meanwhile, in saucepan, heat oil over medium heat; cook garlic for 30 seconds.
Add tomatoes, dried basil, oregano and chick-peas; simmer for 5 minutes.
- Add fresh basil; simmer for 5 minutes.
Pour over hot pasta and toss to mix.
Sprinkle cheese over each serving.
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