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Spaghetti with Chickpeas, Spinach, Marinara, and Parmesan

Spaghetti tossed with canned chickpeas, rinsed, spinach, and marinara. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 2.

Serves 2 · 34 min · Dinner

contains gluten

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 220 g canned chickpeas, rinsed
  • 180 g spaghetti
  • 140 g spinach
  • 0.4 g black pepper
  • 1.6 g kosher salt
  • 30 g Parmesan
  • 240 g canned crushed tomato
  • 8 g fresh basil
  • 2 g fresh oregano
  • 2 clove garlic
  • 16 ml olive oil

Steps

  1. Bring 2000 ml water to a rolling boil and salt it with about 8 g salt. Add 180 g spaghetti and cook until tender with a firm center, about 10 minutes. Reserve a mug of the water, then drain.
  2. Season 220 g canned chickpeas, rinsed with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and coated in the sauce, about 4 minutes. Add 140 g spinach and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained spaghetti with the sauce in the skillet. Fold in 30 g Parmesan. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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