Pasta with Chickpeas and Tomatoes

If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of Tbsp. in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.

3 Tbsp. extra-virgin olive oil
1 small onion, finely chopped
sea salt
3 cloves garlic, thinly sliced
1 sprig rosemary
¼ tsp. crushed red pepper flakes
1 (15 oz) can chickpeas, drained, rinsed
1 cup whole peeled tomatoes, crushed by hand
6 oz orecchiette or other short pasta
2 Tbsp. fresh parsley, finely chopped
3 Tbsp. Parmesan, finely grated
black pepper, freshly ground

Garnish:
Parmesan cheese

Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and continue to cook, stirring occasionally, until onion and garlic are both very soft and just beginning to brown around the edges, 5-6 minutes longer. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.

Add pasta and 4 cups water. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt.

Divide brothy pasta between bowls. Drizzle with more oil and top with Parmesan and black pepper.

Makes 2 servings.