Vegan Spaghetti Delight

This light, flavorful spaghetti dish will tantalize the taste buds without savaging the waistline.  I modified a recipe I found on VegetarianTimes.com - a great resource for herbivores or those wanting to eat a little healthier.  Makes six servings.

Ingredients:

• 1/2 Lb. Whole Wheat Spaghetti
• 3 Tbsp. Olive Oil
• 4 Large Cloves Garlic, Peeled, Halved, and Sliced
• 15 Grape Tomatoes, Halved
• 3/4 Cups Cooked Chickpeas
• 10 Chopped Kalamata Olives 
• 4 Tbsp. Fresh, Chopped Basil
• Tabasco Sauce to Taste
• 1 Cup Marinara Sauce

Directions:

• Cook spaghetti according to directions on package.
• Drain spaghetti and set aside.
• Heat oil and garlic in skillet over medium heat.
• Cook 2 - 3 minutes until garlic is fragrant.
• Add tomatoes, olives, chickpeas, basil, and Tabasco to pan.
• Cook 5 - 7 minutes or until tomatoes become tender.
• Add mixture, along with marinara sauce, to noodles.
• Toss to coat noodles thoroughly.