- 1 pound whole wheat or other whole grain spaghetti
- 2 tablespoons EVOO
- 1 onion, finely chopped
- 1 fresno or other fresh chile pepper, seeded and finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons mild curry powder (or about 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and coriander, and a scant 1/2 teaspoon each ground cinnamon and cardamom)
- 1/2 cup dry white wine, chicken stock or vegetable stock
- 1 28 - 32 ounce can san marzano tomatoes
- 1 15 ounce can chickpeas, drained
- Grated aged goat cheese or tangy pecorino-romano cheese, for topping
- Flat-leaf parsley or cilantro leaves, coarsely chopped, for garnish
Bring a large pot of water to a boil, salt it and add the pasta. Cook to al dente; drain, reserving 1/2 cup of the pasta cooking water. While the pasta is working, in a large skillet, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the onion, chile pepper and garlic and cook, stirring for 2 minutes. Add the curry powder (or your own curry blend) and season with salt. Stir to toast the spices for a minute. Deglaze the pan with the wine (or stock).
Add the tomatoes and crush with a potato masher or wooden spoon. Add the chickpeas and cook, stirring occasionally, until the liquid is reduced, 15 to 20 minutes.
Toss the pasta with the sauce and reserved pasta cooking water to combine. Top with the cheese and parsley (or cilantro).