- ½ large onion diced
- ¼ C extra virgin olive oil
- 2 Tablespoons butter
- 1 teaspoon red pepper flakes
- 1 can 28 ounce crushed tomatoes
- 2 cans chickpeas – 1 drained and rinsed 1 not drained
- Parmesan Reggiano cheese optional
- 1 lb. pasta – orecchiette shells or any small/medium sized pasta
- 1 Tablespoon Italian seasoning
Optional Additional Seasonings
- 1 whole clove freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
In Dutch oven, heat extra virgin olive oil and butter on medium heat. Add diced onion and red pepper flakes, and sauté until translucent.
Add crushed tomatoes, Italian seasoning and cook for about 20 minutes.
Meanwhile, bring separate pot of salted water to a boil and cook pasta according to package instructions.
Add 2 cans of chickpeas – 1 can drained and 1 can including liquid. Cook for about 10 minutes, then reduce to low heat until pasta is done.
Once pasta is done cooking, reserve 1 cup of pasta water. Drain remaining and add pasta to Dutch oven. Sauce should be thin. If needed, add reserved pasta water to desired consistency.
Stir to combine. Option to finish with freshly grated Parmesan Reggiano cheese.
Serve immediately.
