Step 1

In a blender add canned tomatoes, tomato paste, 1 cup chickpeas, nutritional yeast, garlic powder, and onion powder, and blend until smooth. If you are using diced tomatoes you can blend everything but the tomatoes.

Step 2

Transfer creamy tomato sauce to a medium saucepan, and heat over medium-high heat.

Step 3

Add oregano, basil, sweetener, salt, and pepper to taste. If you want a spicier sauce, you can add red pepper flakes now.

Step 4

Meanwhile, cook the pasta in a large stockpot of generously-salted water according to package instructions. Reserve 1 cup of cooking liquid and drain.

Step 5

Continue cooking the sauce until it reaches a simmer.

Step 6

Reduce heat to medium-low, and simmer for up to 30 minutes until it has partially reduced.

Step 7

Stir in the artichoke hearts, capers and ½ cup whole chickpeas.

Step 8

Taste, and season with salt & pepper, if needed.

Step 9

When your sauce is ready, combine the drained pasta with a few scoops of the sauce and gently toss, add pasta water as needed to help coat the noodles, and create a velvety sauce.

Step 10

Serve immediately, garnished with your desired toppings.