Serves x2.

1. 1 can of chickpeas
2. 2 tbsp of olive oil (you can add more)
3. Anchovies
4. 2 cloves of garlic
5. A few sprigs of rosemary
6. 200gr of pasta (de cecco or rummo)
7. Parmesan
8. Peppercorns

1. Peel the garlic cloves and crush them by using the width of a large knife
2. Fry the garlic, anchovies, olive oil and rosemary in a large saucepan until the garlic gets soft (watch out for the garlic, if it burns it will get unpleasantly bitter)
3. Add the entire content of the chickpeas can in the sauce pan (if you want to minimize late generation of strong winds from the south you will have to peel the chickpeas removing their outer shell)
4. Add 200 ml of boiling water and let them cook gently for at least 20 mins. The more the cook the better.
5. Once the chickpeas are soft, take half of the saucepan content and blitz it with a hand blender. Put it back in the sauce pan.
6. Cook some short pasta like conchiglie, gigli, cavatappi or even broken linguine in salty boiling water for the time stated in the package
7. Once cooked, drain the pasta (keeping one cup of its water) and add the pasta to the chickpeas sauce pan. Stir and if needed add some of the pasta water.
8. Let the pasta cool down for one minute or two.
9. Add the grated parmesan, some olive oil, freshly ground peppercorns and, optionally, some raw garlic you mixed to a couple of anchovies with a pester and mortar.