Ceci and Pasta
1 can (28 oz.) petite diced tomatoes (I like Hunt's)
1 can (15 oz.) ceci (chick peas/garbanzo beans) with liquid
1 cup water
1 Tablespoon extra-virgin olive oil
6 garlic cloves, peeled and minced
12 fresh basil leaves, chopped
1 box of your favorite gluten-free pasta
In a large saucepan saute the garlic in the olive oil over medium heat for approximately fifteen seconds. Add the tomatoes, chick peas, water, and half of the basil leaves. Bring to a boil, lower heat and simmer for one hour.
Boil water and cook your pasta according to the package directions. While the pasta is cooking add the remaining basil to the sauce and stir. Drain and rinse pasta, then combine the sauce and pasta. Serve hot.