Save My neighbor Maria handed me a basket of cherry tomatoes one August afternoon, far too many for one person to use before they'd turn. I stood in my kitchen that evening, staring at a half-empty pantry, and spotted a can of chickpeas I'd forgotten about. What started as improvisation became something I now crave on cold evenings when I need comfort without fuss. The spinach wilts into the sauce just so, and the chickpeas soak up all that creamy, garlicky richness.
I made this for my book club last spring when it was my turn to host. Everyone went quiet after the first bite, which is the highest compliment in my experience. Two of them texted me the next day asking for the recipe. One friend now makes it every Sunday and swears it's the only way she can get her kids to eat spinach without complaints.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the creamy sauce beautifully, and rigatoni is my personal favorite because it holds onto those tender chickpeas.
- Olive oil: Use a decent one here since it's the base of your flavor, nothing fancy, just something you'd happily dip bread into.
- Yellow onion: Chop it finely so it melts into the sauce rather than announcing itself in every bite.
- Garlic: Fresh is essential, the jarred stuff just won't give you that fragrant, sweet depth when it hits the hot oil.
- Chickpeas: Rinse them well to get rid of that tinny taste from the can, and they'll soak up the tomato cream like little flavor sponges.
- Diced tomatoes: I prefer the fire-roasted kind when I can find them, they add a subtle smokiness that makes people ask what your secret is.
- Vegetable broth: This loosens everything up and adds a savory backbone, but pasta water works in a pinch if you're out.
- Dried oregano and thyme: These two are the quiet heroes that make the dish taste unmistakably Italian without overwhelming anything.
- Crushed red pepper flakes: Optional, but I always add them for a gentle warmth that creeps up on you.
- Heavy cream or plant-based cream: This turns the tomatoes into something luscious and cling-to-your-fork satisfying.
- Parmesan cheese: Freshly grated melts into the sauce seamlessly, the pre-shredded stuff has coatings that make it grainy.
- Fresh baby spinach: It wilts down to almost nothing, so don't be shy about piling it in.
- Fresh basil leaves: Torn at the last second, they add a pop of brightness that makes the whole dish feel alive.
Instructions
- Boil the pasta:
- Get your water aggressively salty, like the sea, and cook the pasta just until it still has a little bite. Don't forget to scoop out that pasta water before you drain, it's liquid gold for adjusting your sauce later.
- Soften the onion:
- Heat the olive oil until it shimmers, then add the onion and let it cook slowly until it's translucent and sweet, not browned. This is your flavor foundation, so don't rush it.
- Wake up the garlic:
- Toss in the minced garlic and stir constantly for about a minute, just until your kitchen smells like an Italian grandmother's house. Any longer and it'll turn bitter.
- Build the sauce base:
- Add the chickpeas, tomatoes, broth, oregano, thyme, and red pepper flakes, then season generously with salt and pepper. Let it simmer uncovered so the flavors concentrate and the liquid reduces slightly, stirring now and then to keep things from sticking.
- Make it creamy:
- Turn the heat down low and stir in the cream and Parmesan, watching it transform into something silky and luxurious. Taste it now and adjust the salt if needed.
- Wilt the spinach:
- Add all that spinach in handfuls if it doesn't fit at first, stirring until it collapses into the sauce. It'll look like too much at first, but trust me, it cooks down fast.
- Marry everything together:
- Toss the drained pasta into the skillet and stir gently to coat every piece. Add splashes of that reserved pasta water until the sauce clings to the pasta without pooling at the bottom of the bowl.
- Serve it up:
- Plate it immediately while it's steaming, then scatter torn basil and extra Parmesan over the top. This is best eaten right away, preferably with good bread to mop up every last bit.
Save There's a moment when you toss that pasta into the skillet and everything comes together, the sauce clinging to each piece, the spinach peeking through, the chickpeas nestled in like they belong. That's when I remember why I cook. It's not fancy, but it feels like home, especially when you're sharing it with people who appreciate a bowl of something warm and honest.
Making It Your Own
This recipe is forgiving and loves improvisation. I've stirred in sun-dried tomatoes when I wanted something tangy, swapped the spinach for kale when that's what I had wilting in the crisper, and even added roasted red peppers once when my sister brought some from the farmers market. Each version feels like a different mood of the same reliable friend.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they're excellent cold straight from the container at midnight. When you reheat it, add a splash of broth or water in the pan over low heat, stirring gently so the sauce loosens back up without breaking. The microwave works too, but cover it and stop halfway to stir, or you'll end up with dried-out edges.
Pairing and Serving Suggestions
I usually serve this with a simple arugula salad dressed in lemon and olive oil to cut through the richness, and a crusty baguette that's been warming in the oven while everything finishes. A chilled Pinot Grigio is lovely alongside it, but so is sparkling water with a twist of lemon if you're keeping things simple.
- Garlic bread is never a bad idea, especially if you make it with a little Parmesan on top.
- A handful of toasted pine nuts scattered over the top adds a nice crunch and makes it feel a little fancy.
- If you're feeding a crowd, double the recipe and serve it family-style in a big shallow bowl so everyone can help themselves.
Save This dish has become my answer to busy weeknights and last-minute dinner guests alike. I hope it finds a spot in your regular rotation the way it has in mine.
Common Recipe Questions
- → Can I make this dish ahead of time?
Yes, you can prepare the chickpea sauce up to 2 days in advance and refrigerate it. Cook the pasta fresh just before serving, then combine and warm through gently. Add pasta water to achieve the desired sauce consistency.
- → What pasta shapes work best?
Short tubular shapes like penne, rigatoni, or fusilli work wonderfully as they catch and hold the creamy sauce. Avoid very thin pasta that may break apart or long noodles that are harder to coat evenly.
- → How do I prevent the sauce from breaking?
Add the cream gradually while the heat is on low, stirring constantly. This prevents curdling. Temper the cream by adding a small amount of the hot sauce mixture to it first before combining with the rest.
- → Can I use canned tomatoes instead of diced?
Absolutely. Crushed or whole canned tomatoes work equally well. For whole tomatoes, break them down with a wooden spoon as they simmer. The cooking time remains the same.
- → What's the best way to store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or pasta water to restore creaminess.
- → Is this suitable for freezing?
The sauce freezes well for up to 3 months in a freezer container. However, freeze it separately from cooked pasta for best texture. Thaw overnight in the refrigerator and reheat gently with added liquid.