Pasta e Ceci — Pasta with Chickpeas

Ingredients

• 200 g ditalini or small shells
• 2 tins chickpeas, drained (reserve ½ liquid)
• 4 garlic cloves, chopped
• 1 rosemary sprig
• 400 g crushed tomatoes
• 3 tbsp olive oil
• Chilli flakes
• Salt and black pepper
• Extra virgin olive oil to serve

Method

1. 1Sauté garlic, rosemary and chilli in olive oil for 1 minute. Add half the chickpeas and roughly mash. Add remaining chickpeas, their liquid and the tomatoes.
2. 2Simmer for 10 minutes. Add the pasta raw directly to the pot. Cook until al dente, about 10 minutes (add water as needed).
3. 3Rest for 5 minutes — the dish should be thick, almost porridge-like. Drizzle with olive oil and grind pepper.