Pasta with Chickpeas and Negroni Cocktail

1. Cook Pasta

Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Sauté Garlic

Warm olive oil in a pan over medium heat and sauté garlic cloves until fragrant.

3. Simmer Chickpeas and Tomatoes

Stir in the chickpeas and crushed tomatoes with the garlic and let the mixture simmer for about 10 minutes.

4. Combine Pasta and Sauce

Toss the cooked pasta into the pan with the tomato-chickpea sauce, mixing to coat the pasta.

5. Season and Garnish

Season with salt and pepper, sprinkle with freshly chopped parsley, and top with grated Parmesan cheese.

6. Prepare Negroni

Stir together gin, sweet vermouth, and Campari with ice until well chilled, then strain into a rocks glass over a large ice cube. Garnish with an orange peel twist.