1 tbsp. olive oil
1 clove garlic, minced
1 (1 lb.) can low sodium tomatoes, chopped with juice
1 (8 oz.) can low sodium tomato sauce
2 tbsp. minced parsley
1/2 tsp. dried basil, crumbled
1/2 tsp. oregano, crumbled
1/4 tsp. black pepper
1 can cooked chick peas, rinsed & drained
8 oz. linguini

1. Heat the olive oil in a medium size heavy saucepan over moderate heat for 30 seconds; add the garlic and cook, stirring for 30 seconds. Mix in the tomatoes, parsley, basil, oregano and pepper; bring to a boil, lower the heat so that the mixture bubbles gently, then simmer, uncovered for 10 minutes or until slightly thickened.

2. Stir in the chick peas and simmer, uncovered 10 minutes longer.

3. Meanwhile, cook the linguini according to package directions omitting the salt; drain well and transfer to a heated bowl. Pour the chick pea mixture over all and toss well. Serves 4.

Other pasta may be substituted for the linguini. This recipe is extremely low in calories, fat and sodium. There is no cholesterol.