Chickpea Pasta - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 (6 ounce) can tomato paste (I used roasted garlic flavor)
1 (6 ounce) can water (fill tomato paste can)
1 lb pasta (I use trio italiano)
1 (14 ounce) can chickpeas (rinsed and drained)
1/2 teaspoon crushed red pepper flakes
salt
pepper
1/2 cup fresh parmesan cheese

Preparation

Add olive oil to a small sauce pan over medium high heat.
Add garlic and crushed red peppers and cook until slightly golden and fragrant.
Add tomato paste and water.
Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
Stir frequently to be sure it doesn't burn.
Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
Serve with fresh grated parmesan cheese.