2 tsps olive oil
15 oz can diced tomatoes, drained
2 garlic cloves, minced
3 cups hot cooked angel hair pasta
1/2 cup chopped fresh basil
1/2 tsp salt
1/4 tsp pepper
15.5 oz can chickpeas, drained
1/2 cup grated Asiago cheese
2 Tbsps balsamic vinegar
Heat oil in large nonstick skillet over medium-high heat
Add tomatoes & garlic; saute 2 mins
Add pasta, basil, salt, pepper, & chickpeas; cook 2 mins
Place mixture in a bowl; stir in cheese & vinegar
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