Instructions: *Pennette = small penne pasta

Place chickpeas in a large casserole and cover with water. Add sprig of Rosemary and one clove garlic; bring to a boil and simmer until cooked, 1 hour. Reserve one tablespoon of the chickpeas and blend the rest with their cooking water (removing the rosemary and garlic) until smooth.

Mince the remaining garlic clove with rosemary. In a saucepan, heat the olive oil, add the tomatoes, the garlic and rosemary, and heat through.

Stir in the chickpea puree, the pennette, and the chickpeas; salt to taste And serve hot.

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