Ingredients

• 1 pound penne pasta or whole wheat penne
• Salt
• 3 tablespoons EVOO – Extra Virgin Olive Oil
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 1 sprig rosemary, finely chopped
• 1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
• Black pepper
• 1 can, 14- to 18-ounce, chickpeas, rinsed and drained
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 1 can, 28-ounce, Italian crushed tomatoes or tomato puree
• 1/4 cup flat-leaf parsley, a handful, chopped
• Grated Pecorino Romano cheese, to pass at table