Main Course: Pasta in Chickpea Sauce

The sauce is cooled before blending to protect against burns, but care is still called for to guard against spattering the kitchen walls!

    1/2 c. olive oil
    1 c. onion, finely chopped
    2 cloves garlic, minced or grated on a microplane grater
    2 Tbs. fresh rosemary, finely minced
    2 Tbs. tomato paste
    1 tsp. salt
    1/4 tsp. freshly ground black pepper
    2 15 oz. cans chickpeas, liquid reserved
    1 lb. dry pasta

1. Heat the oil in a large saucepan over medium high heat and add onions, sautéing until golden, about 5 minutes.  Add garlic, rosemary, tomato paste, salt and pepper and cook until garlic is softened.

2. Empty chickpeas and their liquid into the pan, and add additional water to cover beans if necessary. Simmer sauce, covered, until chickpeas are tender, about 20 minutes.  Allow to cool. Using an immersion blender, carefully puree half the beans.  Stir sauce and thin with water if necessary.  Reheat.

Cook pasta according to package instructions.  Drain and toss with finished sauce.