- 8
Ingredients
- 8 whole garlic cloves
- 1/2 c. extra virgin olive oil
- 3 tsp. fresh rosemary,chopped
- 2 c. crushed tomatoes
- 3 c. canned chickpeas, drained
- 1 c. beef broth
- Salt
- 1 lb. dried maltagliati pasta, or small tubular macaroni
- Black pepper
Preparation
Step 1
Place garlic and 1/4 c. olive oil in a large pot that can subsequently accommodate remaining ingredients. Turn heat to med. and sauté garlic cloves until they turn a light nut brown. Remove from pan.
Add rosemary, stir and pour in crushed tomatoes. Reduce heat to gentle simmer and stir occasionally for 15 minutes, until oil floats free of tomatoes.
Add chickpeas and cook 15 minutes more, stirring from time to time. Add beef broth, stir and cover pan, adjusting heat as necessary to maintain a gentle simmer, and cook 15 minutes.
Taste and correct contents of pan for salt, then puree to a smooth consistency in a food processor. return to pan and toss with cooked, drained pasta. Transfer to serving bowls; drizzle with remaining 1/4 c. olive oil and liberal grindings of pepper.