Total Calories: 332
1 Pour the oil into a large pot. Add the garlic and rosemary and cook over medium heat, pressing the garlic cloves with the back of a large spoon, until the garlic is golden, about 2 minutes. Remove and discard the garlic and rosemary. Add the anchovy fillets and cook, stirring, until the anchovy dissolves, about 3 minutes.
2 Add the chickpeas to the pot and stir well. Coarsely mash half of the chickpeas with the back of a spoon or a potato masher. Add just enough water or chickpea cooking liquid to cover the chickpeas. Bring the liquid to a simmer.
3 Stir in the pasta. Season to taste with a generous grind of black pepper. Cook until the pasta is tender yet firm to the bite. Remove from the heat and let stand 5 minutes. Serve hot, with a drizzle of extra-virgin olive oil.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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