Instructions

1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
2. Stir in 1 can (14 ounces) of diced tomatoes, 1 tablespoon of tomato paste, and 1 each of red chili pepper and black pepper. Allow to simmer for 5 minutes, stirring occasionally.
3. Add 1 can (15 ounces) of drained and rinsed chickpeas and 1/4 cup of chopped fresh parsley to the skillet. Stir to combine and cook for an additional 5 minutes.
4. Meanwhile, cook 12 ounces of spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
5. Incorporate the cooked spaghetti into the skillet with the sauce, adding the reserved pasta water gradually until the desired consistency is reached. Mix well to ensure the pasta is evenly coated.
6. Finish the dish by adding 1/2 cup of pitted black olives, 1 tablespoon of capers, and adjust seasoning with 1 each of salt and black pepper. Toss everything together over low heat for 2 more minutes.
7. Serve hot, garnished with additional chopped parsley and a drizzle of high-quality olive oil.