Creamy Tomato Chickpea Pantry Pasta with Toasted Crumbs

Why You’ll Love This Recipe

• Pantry staples transform into a silky, restaurant-style sauce in 30 minutes.
• Bloomed tomato paste brings deep, savory tomato flavor with minimal ingredients.
• Chickpeas add protein and body, while toasted crumbs give irresistible crunch.
• Flexible: use heavy cream or evaporated milk; easily make it spicy or mild.

Grocery List

• Produce: Garlic, parsley (optional)
• Dairy: Heavy cream or evaporated milk, Parmesan (optional)
• Pantry: Medium pasta shells, tomato paste, canned chickpeas, extra-virgin olive oil, panko or dry breadcrumbs, red pepper flakes, kosher salt, black pepper

Full Ingredients

Pasta and Sauce

• 12 oz (340 g) medium pasta shells
• 3 qt (2.8 L) water + 1.5 tbsp kosher salt (for boiling)
• 2 tbsp extra-virgin olive oil (for sauce)
• 3 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (reduce to 1/4 tsp for mild; increase to 3/4 tsp for spicy)
• 1/4 cup (60 g) tomato paste
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1/3 cup (80 ml) heavy cream or 1/2 cup (120 ml) evaporated milk
• 1–1.5 cups (240–360 ml) reserved pasta cooking water, divided
• Kosher salt and freshly ground black pepper

Toasted Crumb Topping

• 1 tbsp extra-virgin olive oil
• 1/2 cup (20–30 g) panko or dry breadcrumbs
• 1 small garlic clove, finely minced
• Pinch kosher salt and black pepper

Optional Finish

• 2 tbsp chopped fresh parsley or basil
• 2 tbsp finely grated Parmesan cheese
• Extra olive oil for drizzling

Step-by-Step Instructions

Step 1: Boil the pasta and reserve the water

Bring 3 quarts (2.8 L) of water to a boil in a large pot and add 1.5 tablespoons kosher salt. Add 12 oz (340 g) medium shells and cook until just al dente, 8–9 minutes (check the package for exact timing). Before draining, scoop out and reserve 1.5 cups (360 ml) of the starchy pasta water. Drain the pasta.

Step 2: Toast the crunchy crumbs

While the pasta cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup panko and the minced garlic clove. Cook, stirring constantly, until the crumbs turn golden and fragrant, 3–4 minutes. Season with a pinch of salt and pepper. Transfer to a bowl to stop the cooking and keep them crisp.

Step 3: Start the aromatics

In a large, wide skillet or sauté pan, heat 2 tablespoons olive oil over medium heat. Add the 3 sliced garlic cloves and red pepper flakes. Stir until the garlic just turns translucent and fragrant, 30–60 seconds. Do not brown.

Step 4: Bloom the tomato paste

Add 1/4 cup (60 g) tomato paste to the skillet. Cook, stirring and pressing it into the oil, until it deepens to a brick-red color and smells sweet and toasty, 2–3 minutes. This step unlocks big flavor from a small amount of tomato paste.

Step 5: Build the sauce with pasta water and chickpeas

Whisk in 1 cup (240 ml) of the reserved pasta water, a splash at a time, until the sauce is smooth and glossy. Add the drained chickpeas. Simmer on medium for 2–3 minutes to warm through. Lightly mash a handful of chickpeas with the back of a spoon to thicken the sauce. Season with a pinch of salt and pepper.

Step 6: Add the creamy element

Take the skillet off the heat and stir in 1/3 cup heavy cream or 1/2 cup evaporated milk. Return to low heat and gently warm for 30–60 seconds; do not boil. Taste and adjust seasoning with salt and pepper.

Step 7: Toss the pasta and emulsify

Add the drained shells to the skillet and toss over low heat for 1–2 minutes until the sauce clings to the pasta. If the sauce tightens, loosen with a splash or two of the remaining reserved pasta water until it’s silky and coats the pasta.

Step 8: Plate and finish with crunch

Divide the creamy tomato-chickpea pasta among warm bowls. Shower with the toasted crumbs. Add parsley or basil and a light drizzle of olive oil. Finish with black pepper and Parmesan if using. Serve immediately.

Pro Tips

• Bloom the tomato paste thoroughly. The color should shift from bright to deep brick red—this is where the flavor concentrates.
• Reserve more pasta water than you think you need. It’s the key to making a glossy, restaurant-style sauce without it splitting.
• Keep the cream off a hard boil to prevent the sauce from breaking. Warm gently on low once added.
• Crush a few chickpeas in the sauce. They act like a natural thickener and make the sauce extra creamy.
• Toast crumbs separately and add at the end so they stay crunchy.

Variations

• Smoky and spicy: Add 1/2 tsp smoked paprika with the tomato paste and increase red pepper flakes to taste.
• Anchovy umami: Melt 2 minced anchovy fillets with the garlic in Step 3 for deep savory depth (it won’t taste fishy).
• Veggie boost: Stir in 2 cups baby spinach or chopped kale during Step 7; cook just until wilted.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Store the toasted crumbs separately at room temperature for 2 days. Reheat pasta gently on the stovetop over low heat with a splash of water or milk to loosen the sauce. The crumb topping can be refreshed in a dry skillet for 1–2 minutes to re-crisp. The crumb mixture may be made up to 3 days ahead.

Nutrition (per serving)

Approximate values using heavy cream: 610 calories; 86 g carbohydrates; 18 g protein; 23 g fat; 6 g fiber; 920 mg sodium. Values will vary with ingredient brands and whether evaporated milk is used.