Step 1

Cook the pasta

Step 2

Bring a large pot of water to a boil over high heat

Step 3

Season with 2 tablespoons salt

Step 4

Add the spaghetti and stir to ensure that the pasta does not clump together

Step 5

Boil until just al dente, 6 to 7 minutes

Step 6

Reserve 1 cup of the pasta cooking water and drain the noodles

Step 7

Rinse the chickpea noodles under cold water until completely cool

Step 8

Set aside

Step 9

Make the sauce

Step 10

Meanwhile, heat a large saucepan over medium-high heat

Step 11

Add 2 tablespoons of olive oil and swirl to coat

Step 12

Add the garlic, red pepper flakes, and onion powder, if using

Step 13

Saute, stirring, until the garlic is fragrant, 30 seconds to 1 minute

Step 14

Do not let brown

Step 15

Add the cherry tomatoes and dried herbs, if using, and season with salt and pepper

Step 16

Continue cooking until the tomatoes begin to break down, 4 to 5 minutes

Step 17

Add the tomato paste and harissa paste and cook for 3 minutes more

Step 18

Taste the sauce and season with salt, pepper, and additional harissa paste, if desired

Step 19

(The pasta sauce can be made up to 3 days in advance

Step 20

Store, covered, in the refrigerator before heating in a skillet

Step 21

)  Serve

Step 22

Add the pasta to the sauce, along with 1 to 2 tablespoons of pasta water to thin, if necessary

Step 23

The sauce should be thick and concentrated, but just loose enough to coat the noodles easily

Step 24

Cook for 1 minute more, tossing to combine

Step 25

Add the chopped basil, gently fold to combine, and divide among serving plates

Step 26

Serve immediately, topping each portion with a drizzle of olive oil and additional basil