'bonzo pasta

There's nothing like whole wheat pasta, tomato sauce, lots of garlic and basil. Especially when I need a carbo-boost and know it's going to be a long night.

Adding a smattering of chickpeas into the mix included a healthy touch to a standard recipe. I wasn't the BIGGEST fan of the chickpea/pasta combination, but I'll sacrifice some odd texture for some vitamins for the time being.

I also love shell pasta because it reminds me of the beach and has a great texture. Of course, I haven't been to the beach in ages, but a girl can dream... right?

Recipe: (Martha Stewart - http://www.marthastewart.com/316437/pasta-with-chickpea-tomato-sauce)

Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving

Directions

In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.

While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.

Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.