2 cups  penne pasta (or 8oz corkscrew or other pasta)
 1 Tbsp  olive oil
 1       large clove garlic, minced
 1       can (19 oz) tomatoes (undrained), chopped
 1 tsp   each dried basil and oregano
 1       can (19 oz) chick-peas, drained and rinsed
 1/4 c   chopped fresh basil  (I actually freeze basil in 1/4 c
                     batches, just for this recipe!)
 1/4 c   freshly grated parmesan cheese
 1.  In large pot of boiling water, cook pasta until tender but firm,
 7 to 10 minutes; drain and transfer to large bowl.
 2.  Meanwhile, in saucepan, heat oil over medium heat; cook garlic
 for 30 seconds.  Add tomatoes, dried basil, oregano and chick-peas;
 simmer for 5 minutes.
 3.  Add fresh basil; simmer for 5 minutes.  Pour over hot pasta and
 toss to mix.  Sprinkle cheese over each serving.  Makes 4 servings.
 Per serving: 444 calories/19 g protein/8 g total fat (2 g saturated
 fat, 5 mg cholesterol)/75 g carbohydrate (7 g dietary fibre)/543 mg
 soldium/508 mg potassium.