Step 1

In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the tomatoes and garlic. Add the chickpeas. Season with kosher salt, black pepper, the oregano, and red pepper flakes. Bring to a boil, then lower the heat and cook over low heat for 10 to 15 minutes.

Step 2

While the sauce is cooking, bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes). Reserve about 1 cup of the pasta cooking water then drain the pasta.

Step 3

After the sauce has been simmering for 10 to 15 minutes, over low heat, stir in the heavy cream (start with 1/4 cup and add as you need to) and a little bit of the starchy pasta water (again, start with ¼ cup or so). Taste and adjust the seasoning or add more heavy cream to your liking.

Step 4

Add the cooked pasta to the pan with the sauce and toss to coat. Taste and adjust seasoning.

Step 5

To finish, stir in the parsley and a sprinkle of Pecorino Romano or grated Parmesan. Enjoy!