Pasta with Chick-Peas, Tomatoes and Herbs

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.