Pasta e Ceci with Rosemary and Garlic

What you need

• 60 ml (1/4 cup) extra virgin olive oil, plus extra for serving
• 3 cloves garlic, lightly crushed
• 2 sprigs fresh rosemary
• 1 pinch chili flakes, optional
• 300 ml (1 1/4 cups) tomato passata
• 2 can (14 oz each) cooked chickpeas, 400 g each, drained and rinsed
• 800 ml (3 1/3 cups) water, hot
• 150 g (5 oz) ditalini, or other small pasta
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Warm the olive oil in a large pot over low heat. Add the garlic, rosemary and chili flakes and cook for 3-4 min, until the garlic is pale gold and the oil smells of rosemary.

2. 2

   Pour in the passata and 1/2 tsp salt. Simmer for 5 min, until slightly thickened.

3. 3

   Add the chickpeas and the hot water. Bring to a simmer and cook gently for 15 min.

4. 4

   Press about a third of the chickpeas against the side of the pot with a spoon to crush them. This thickens the soup.

5. 5

   Bring the soup to a steady boil and add the ditalini. Cook, stirring often, until the pasta is al dente, 9-11 min. Add a splash of hot water if it gets too thick.

6. 6

   Take out the rosemary sprigs. Taste and adjust the salt, then add pepper.

7. 7

   Rest the soup off the heat for 5 min, as it thickens further. Serve in warm bowls with a drizzle of olive oil and more pepper.

Imported from savoringitaly.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.