Pour the reserved garbanzo bean liquid into a large pot. Add water and 1 tablespoon salt. Bring to a boil and cook the pasta according to the package directions. Reserve the cooking liquid and drain the pasta. Set aside.

In a large skillet, heat 6 tablespoons olive oil. Add the garlic, red and black pepper, and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add 4 cups of the reserved pasta cooking water and the garbanzo beans. Bring to a simmer, uncovered, and let simmer for 5 minutes. Stir in the pasta, parsley, and Parmesan, and cook for another 1-2 minutes. Taste and adjust seasoning, if desired.

To serve, drizzle with olive oil and garnish with parsley and Parmesan.