Quick Creamy Tomato Pasta

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.themediterraneandish.com/creamy-tomato-pasta-recipe/

8 ounces paccheri pasta, any short pasta will work

Extra virgin olive oil

1 28- ounce can whole San Marzano tomatoes with their juices

4 to 5 large garlic cloves, minced

1 15- ounce can chickpeas, drained and rinsed

Kosher salt and black pepper

1 teaspoon dried oregano

½ to 1 teaspoon red pepper flakes

¼ to ¾ cup heavy cream, or Unsweetened oat creamer

Grated cheese such as Pecorino Romano or Parmesan or your favorite alternative

Directions at themediterraneandish.com

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