Creamy Tomato Pasta

By The Mediterranean Dish · 25 min

Ingredients

Instructions

1. In a large pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the tomatoes and minced garlic, then the chickpeas. Season with kosher salt, black pepper, 1 teaspoon dried oregano and ½ to 1 teaspoon red pepper flakes. Bring to a boil, then lower the heat and simmer over low heat for 10 to 15 minutes.
2. Meanwhile, bring a large pot of water to a boil, season it well with kosher salt, and cook the paccheri until al dente, about 8 to 9 minutes. Reserve about 1 cup of the cooking water, then drain the pasta.
3. Over low heat, stir ¼ to ¾ cup of heavy cream (or unsweetened oat creamer) and a little of the reserved pasta water into the sauce, starting with ¼ cup of each and adding more as needed. Taste and adjust the seasoning.
4. Add the cooked pasta to the pan and toss to coat. Taste and adjust the seasoning.
5. Finish with chopped parsley and a sprinkle of grated Pecorino Romano or Parmesan.

Summarized from The Mediterranean Dish's video. Watch it for the details.