Step 1

Pour tomatoes and their juices into a large bowl and use your hands to crush tomatoes. Set aside.

Step 2

Heat olive oil in a large high-sided sauté pan, medium saucepan or Dutch oven over medium heat. Add garlic, anchovies, and chili flakes; cook, breaking up the anchovies with your spoon until they melt into the oil and the garlic starts to brown, about 3 minutes. Stir in tomato paste; cook 2 more minutes to caramelize.

Step 3

Add olives, capers, crushed tomatoes and their juices, salt, and basil sprigs; gently simmer mixture for 5 minutes.

Step 4

Add 2 1/2 cups of water and bring mixture to a boil. Once boiling, add pasta and reduce heat to a simmer.Simmer, uncovered, stirring often to prevent pasta from sticking to the pan, until the pasta is al dente, about 12 minutes. Stir in chickpeas and cook 1 to 2 more minutes, until most of the liquid has reduced and you have a saucy pasta. Discard the basil sprigs, and finish with a few grinds of cracked black pepper.If desired, garnish each bowl with extra torn basil and a drizzle of good quality olive oil. Serve with crusty bread for sopping up extra sauce.