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1
Place a large pot filled with lightly salted water over high heat to bring to a boil.
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2
Place a large saucepan over medium-low heat and add olive oil, swirling it to coat the bottom.
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3
Reduce heat to low, add garlic, and cook it slowly until tender and golden, about 15 minutes.
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4
Add hot pepper, rosemary, onion, carrot, and celery and toss to coat well with oil.
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5
Raise heat to medium and cook, stirring often, until softened, about 15 minutes.
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6
Discard rosemary and garlic.
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7
Add 1 can of chickpeas with the liquid from the can.
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8
Drain the second can, reserving the liquid.
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9
Add those chickpeas to the saucepan along with one can of water.
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10
Raise heat to medium-high and cook until liquid in pan is reduced by half.
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11
Discard hot pepper.
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12
Remove from heat and keep warm.
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13
In the boiling water, cook the pasta until almost done, about 8 to 10 minutes.
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14
Drain well and add to saucepan of chickpeas and vegetables.
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15
Cook the pasta in the sauce for 2 to 3 minutes, then add butter.
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16
If the mixture seems dry, add a bit of the reserved liquid from the chickpeas.
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17
Season with salt and black pepper to taste.
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18
To serve, place the pasta in a deep, warmed, platter.
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19
Drizzle with a bit of extra virgin olive oil.
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20
Dust with Parmigiano Reggiano, and sprinkle with bonito flakes.
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21
Serve immediately.
