Heat large skillet over medium heat. Add olive oil and crushed garlic, saute until golden, about 1 minute. Add salt and crushed red pepper, cook for 1 minute.
Add half of the garbanzo beans and smash until a paste forms. Add 1/2 cup of pasta water at a time to help soften garbanzo bean past. Add remaining garbanzo beans along with the canned tomatoes to form the sauce and simmer for 2-3 minutes.
Add cooked pasta and mix well. Remove from heat and add basil leaves.
NUTRITIONAL INFORMATION PER SERVING
Calories 180, Total Fat 2g, Saturated Fat 0g, Carbohydrates 33g, Fiber 5g, Protein 7g, Sodium 270mg, Cholesterol 0mg.