Boil the water: Fill a large pot with water, set the pot over high heat, and bring the water to a full boil. Add the pasta to the boiling water in the pot and stir for a few seconds so it does not stick.

Sauté the aromatics: Once the oil is shimmering, add the minced garlic, red pepper flakes, and dried rosemary to the skillet. Stir constantly for about 1 minute until the garlic smells fragrant but has not turned brown.

Simmer the tomatoes: Carefully pour the drained chickpeas and the crushed tomatoes into the skillet. Stir to combine the ingredients, turn the heat down to medium-low, and let the sauce simmer gently while you cook the pasta.

Cook the pasta: Add the rigatoni to the boiling water and cook according to the package directions until the pasta is tender but still has a slight bite in the center.

Combine and emulsify: Add the drained pasta directly into the skillet with the tomato sauce. Pour in the reserved pasta water and toss everything together over medium heat for 1 to 2 minutes until the sauce looks glossy and coats the noodles evenly.

Add cheese and herbs: Turn off the heat. Stir in the grated Parmesan cheese and exactly half of the torn basil, mixing until the cheese is fully melted into the sauce.

Finish and serve: Taste the pasta and add a pinch of salt if needed. Divide the pasta into four bowls and scatter the remaining fresh basil over the top of each serving.