Sauté the garlic in olive oil in a saucepan. Add the potato and sauté til edges are slightly browned. Dice the tomatoes over the saucepan. If you like a richer broth you can add some of the juice that the tomatoes come in.

After about 5 minutes add the water. Bring to a boil. When the potatoes are almost tender, add the chick peas, basil, salt and pepper.

Separately cook and drain the pasta. Undercook pasta by about 1 minute. When the rest of the soup is ready, add the drained pasta. Garnish with finely grated Peccorino Romano.