Heat the olive oil in a skillet or saute pan over medium-low heat. Add the garlic and cook for about 2 minutes, or until tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Add in balsamic vinegar. Cook for 1 minute while continuously stirring. Remove from heat.
Meanwhile, cook the Chickpea Rotini in salted boiling water following the package directions. Drain well.
Transfer the hot, drained pasta to a large serving bowl. Toss the pasta gently with tomato mixture, the fresh chopped basil, and Parmesan cheese.