VEGETARIAN ARRABBIATA

Serves 5-6

1 box (~450g) pasta (penne, macaroni, &c.)

Salt

Olive oil

3 cloves garlic, minced

Hot red pepper flakes

1 can diced tomatoes

1 small can tomato paste

1 can black beans, drained and rinsed

1 can chickpeas, drained and rinsed

Heat pasta, water, and a generous dose of salt in a small pot, covered. When it begins to boil, turn off the heat and keep covered, stirring occasionally until the pasta reaches the desired texture.

Sauté garlic in a lot of oil over medium heat, until golden and well-browned. Add tomato paste and pepper flakes; stir until paste loosens up in the oil. Add diced tomatoes and beans, and stir. Let simmer over low heat for around 10 minutes, until beans take on desired texture.

Add pasta to sauce, and stir until all ingredients are heated through.