This is a version of pasta e ceci, which is, in turn, a relative of pasta e fagioli (pasta with beans). Pasta and legumes are a classic, wonderfully starchy and comforting combination that you can find in many regions, from Tuscany going southwards. As with many homecooked favourites, pasta e ceci can take on many different guises: there are versions stained with tomato; others with chickpeas kept whole, such as alla romana; others with a portion of the chickpeas puréed (a third, half or three-quarters); those that are more like soup with a little pasta floating in it; and those made with short pasta.
This version cooks the pasta directly in the sauce. It does not involve the usual soffritto of chopped carrot, celery and onion, but is very simply flavoured with some garlic (a must) and rosemary. You could also add some anchovies, melted down in a little olive oil with the garlic, for some extra savouriness. I like making this with fresh egg pasta, such as tagliolini, because it cooks quickly, which works nicely with this sauce. But you could use regular dried pasta, too.
It goes without saying that with any dish as simple as this one, the quality of the ingredients is paramount – I cannot stress how important this is for the chickpeas (dried or tinned) and the final touch of olive oil, especially.