Thoroughly rinse produce and pat dry. Dice red bell pepper. Peel and dice onion. Finely chop basil. Mince garlic cloves. Slice mushrooms. Drain and rinse chickpeas.

Bring a medium pot of salted water to a boil. Put a colander in the sink. Once water is boiling, add the spaghetti. Cook for 7-8 minutes, until al dente, and drain.

Heat half the truffle oil in a large pan and sauté onions over medium heat until translucent. Add garlic and cook for another 2-3 minutes. Add chickpeas and cook until all liquid has evaporated and chickpeas begin to crisp on the outside. Stir frequently to avoid burning.

Add mushrooms to the pan, stirring occasionally for 4-5 minutes. Then add red bell pepper, tomatoes (with juice from can), tomato paste, and pimentão paste and turn heat to low. Simmer for 5-10 minutes. Season with a pinch of salt and pepper.

Place a serving of spaghetti on a plate, twirling as you go to create some height. Add a ladle or two of sauce. Drizzle remaining truffle oil over the pasta. Garnish with fresh basil and a crack of black pepper.