Pasta with Garbanzo Beans (Pasta e Ceci)

Ingredients

• 3 tablespoons olive oil, plus more to serve
• 3 garlic cloves, smashed
• 1 sprig of rosemary
• ¼ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 2 cans (15 oz each) garbanzo beans, drained and rinsed
• 4 cups water or broth, plus more as needed
• 1 teaspoon fine salt
• 6 oz (about 1¼ cups) ditalini or other small pasta
• Grated Parmesan, to serve

Method

1. Warm the olive oil in a heavy pot over medium heat. Add the garlic, rosemary, and red pepper flakes and cook for 2 minutes.
2. Stir in the tomato paste and cook for 1 minute.
3. Add the beans, water, and salt. Bring to a boil, then mash some of the beans against the side of the pot.
4. Add the pasta. Simmer for 9 to 11 minutes, stirring often, until the pasta is tender and the liquid has thickened. Add a splash of water if it gets too tight.
5. Remove the rosemary sprig. Let the pot rest for 2 minutes.
6. Serve with olive oil and Parmesan.