Firm tomatoes are your best bet here for a sauce that’s not too watery.

You will need:
* One packet spaghetti.
* Three tablespoons olive oil.
* Four large garlic cloves, peeled and sliced.
* Six cups ripe tomatoes, coarsely chopped.
* Three quarters of a cup cooked chickpeas.
* Two tablespoons fresh chopped sage.
* Two tablespoons chopped olives.

What to do:
Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
Heat oil and garlic in large saucepan over medium heat and cook for two to three minutes, or until garlic is browned, stirring occasionally.
Stir in tomatoes, chickpeas, sage, and olives, and simmer three to four minutes and season with salt and pepper.
Drain spaghetti, and return to pot, add sauce, and toss to coat.
Serve hot and garnish with extra sage leaves.