-
1
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
-
2
Peel the onion and finely chop it.
-
3
Put it and the olive oil in a 12-inch skillet and place over medium-high heat.
-
4
Saute until the onion turns a rich golden color, about 5 minutes.
-
5
While the onion is sauteing, peel the garlic and finely chop it.
-
6
Finely chop enough rosemary to measure 1 teaspoon.
-
7
Peel the tomatoes and coarsely chop them.
-
8
When the onion is ready, add the garlic and rosemary.
-
9
Saute for 10 to 15 seconds, then add the tomatoes.
-
10
Season lightly with salt and cook until most of the liquid the tomatoes release has evaporated, about 10 minutes.
-
11
Add the chickpeas, season with pepper and again lightly with salt, and cook for 5 more minutes.
-
12
Scoop out about half the chickpeas and puree them.
-
13
A food mill will produce a smoother texture, but if you don't have one you can use a food processor.
-
14
Mix the pureed chickpeas into the sauce and cook for another 1 to 2 minutes.
-
15
Once the pureed chickpeas are back in the pan, add about 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged.
-
16
Cook until al dente.
-
17
After the pasta has cooked about 2 minutes, mix 2 tablespoons of the pasta water into the sauce.
-
18
When the pasta is done, drain well and toss with the sauce.
-
19
Drizzle a little olive oil and grind some black pepper over each portion and serve at once.
