Tomato & Chickpea Pantry Pasta

Ingredients

• 12 oz dry short pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper

Method

1. Bring a large pot of salted water to a boil. Cook pasta according to the package directions. Reserve 1 cup cooking water before draining.
2. Meanwhile, warm olive oil in a large skillet over medium heat. Add garlic and stir for 30 seconds. Add tomatoes, chickpeas, oregano, salt and pepper.
3. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add drained pasta and toss. Loosen with reserved water, a few tablespoons at a time. Taste and adjust seasoning. Divide among four bowls.