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Bring a large pot of water to a boil and cook cappellini al dente, 3-5 minutes.
Meanwhile, heat olive oil in a medium skillet over medium-high heat.
Add garlic and tomatoes and cook, stirring frequently, for 2 minutes.
Add basil, chickpeas, balsamic vinegar, salt and pepper and cook, stirring frequently, for 1 minute.
Drain pasta and return to pot.
Stir in tomato mixture and Asiago cheese. Serve immediately.