Storecupboard Saucy Pasta with Chickpeas

Pasta is a pantry staple for many households, and for good reason. It's versatile, affordable, and can be cooked in a variety of ways. This storecupboard pasta with chickpeas is a quick and easy meal that's perfect for a weeknight dinner.

Ingredients:

* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can diced tomatoes
* 1 (15-ounce) can chickpeas, rinsed and drained
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried basil
* Salt and pepper to taste
* 1 pound pasta

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, chickpeas, oregano, basil, salt, and pepper.
4. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
5. Meanwhile, cook the pasta according to package directions.
6. Drain the pasta and add it to the skillet with the sauce.
7. Stir to combine and cook for 2-3 minutes, or until the pasta is heated through.
8. Serve immediately.

Tips:

* For a creamier sauce, add 1/2 cup of milk or cream to the skillet along with the diced tomatoes.
* If you don't have canned chickpeas, you can use dried chickpeas. Soak the chickpeas overnight in water, then drain and cook them according to package directions before adding them to the sauce.
* This pasta dish is also a great way to use up leftover vegetables. Add any chopped vegetables you have on hand, such as zucchini, bell peppers, or spinach.
* Serve this pasta with a side of crusty bread to soak up all the delicious sauce.

Variations:

* Add 1/2 cup of grated Parmesan cheese to the sauce for a cheesy flavor.
* Stir in 1/4 cup of chopped fresh basil or parsley for a fresh flavor.
* Add 1/4 cup of chopped sun-dried tomatoes for a sweet and tangy flavor.
* Top with a dollop of ricotta cheese or sour cream for a creamy finish.