Ingredients
Scale
- 1 pound short pasta (penne, fusilli, or rigatoni)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 4-5 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 5 ounces fresh baby spinach
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1.5 cups of starchy pasta water before draining.
- In a deep skillet, heat olive oil over medium heat. Sauté the onion for about 5-7 minutes until translucent, then add garlic, oregano, and red pepper flakes. Cook until fragrant.
- Pour in apple vinegar (or vegetable broth) to deglaze the pan, scraping up any browned bits; let simmer until reduced by half.
- Stir in chickpeas and crushed tomatoes along with sugar, salt, and pepper. Simmer for about 10-15 minutes.
- Add spinach gradually until wilted, then mix in the cooked pasta and reserved starchy water as needed for desired creaminess.
- Stir in grated Parmesan cheese, adjust seasoning if necessary, serve immediately with additional cheese on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 375
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg