Pasta With Chickpeas Rosemary Chili And Garlic - cooking recipe

Ingredients

1 lb dry pasta (rigatoni or penne works well)
6 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes (add more if you like really spicey)
2 teaspoons finely chopped fresh rosemary
2 tablespoons finally chopped fresh italian parsley aka flat leaf parsley
1 (14 ounce) can chickpeas aka garbanza beans, drained and rinsed
additional extra virgin olive oil
salt and pepper

Preparation

Cook pasta in a large pot of boiling salted water until al dente.
While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary and cook over medium high heat until fragrant, about 1 minute.
Add chickpeas and cook until hot, about 3 minutes.
Drain pasta, reserving 1/2 cup of pasta water.
Add pasta with parsley to the hot sauce and toss well to coat, adding 2 tbsp additional olive oil, salt, pepper, and water as needed.