Pasta with tomatoes and chickpeas...

Been awhile!

Simple comfort food from my childhood...

Ingredients: 1# medium pasta shells - cook and drain per instructions (reserve 1 c cooking liquid), 1 1# can each diced tomatoes and chickpeas - drained (reserve 1/2 tomato juice), 4 T onion - minced, 1 T garlic - minced, 1 t each fresh oregano, sweet basil and parsley - chopped, 2 ea T sweet butter and olive oil

While the pasta is cooking (starting when you turn on the heat to boil the water), bring a heavy bottom saucepan to med-high heat. Melt the butter with the oil, stir so the butter doesn't brown. Sweat the onion and garlic until just limp (about 3 minutes), add in the herbs and sweat for 2 minutes, stirring. Add in the tomatoes, chickpeas and tomato juice, stir and reduce to low heat. When pasta is done, return tomato-chickpea mix to high and stir in the pasta water, cook to thicken slightly. Mix the "sauce" and pasta. Serve topped with freshly grated Parmesan, Romano or Asiago cheese.