Sicilian Market Pasta

Ingredients

• 2 cups cherry tomatoes halved quartered (larger ones )
• 1.5 cups chickpeas rinsed cooked drained (15-ounce can, and )
• 0.3 teaspoon to 5 chilies red
• 1 cup basil fresh loosely packed chopped
• 6 cloves garlic clove coarsely chopped
• 16  olives black pitted coarsely chopped
• 3 drops olive oil 
• 1  orange zest 
• 0.5 teaspoon oregano 
• 0.5 medium onion diced red
• 6 servings pepper black freshly ground
• 1 pound pasta like spaghetti gluten-free ( folks try Tinkyada rice pasta)

Equipment

• frying pan

Directions

1. Remove from skillet and set aside.
2. Add the onion to the skillet and saute until soft, seasoning with salt and pepper.
3. Add the orange zest and cook about 30 seconds more. Stir in the oregano and red pepper and cook for about 10 seconds.
4. Remove from heat and set aside. When the water reaches a boil, add the pasta and salt to taste. When the pasta is almost done (firm to the bite), add the drained chickpeas and cook until the pasta is completely done.
5. Remove one cup of the cooking water and add it to the onions in the skillet.
6. Drain the pasta.
7. Add the reserved garlic to the skillet and bring to a simmer.
8. Add the basil and olives and stir.
9. Add the pasta and toss to coat completely. Stir in the tomatoes and taste for seasoning, adding more salt and pepper as needed.
10. Serve hot or at room temperature.