Ditalini with Chickpeas and Garlic-Rosemary Oil

Ingredients

• 30 ounce garbanzo beans rinsed canned
• 1 medium carrots peeled cut into 1" pieces
• 1  celery stalks cut into 1" pieces
• 1 pound elbow macaroni 
• 0.5 cup flat parsley 
• 1 tablespoon rosemary leaves fresh chopped
• 6 servings kosher salt 
• 0.5 cup olive oil divided
• 1 medium onion quartered
• 0.3 teaspoons pepper red crushed
• 2 tablespoons tomato paste 
• 6  garlic clove whole chopped

Equipment

• food processor
• bowl
• pot

Directions

1. Pulse onion, carrot, celery, whole garliccloves, parsley, and red pepper flakes ina food processor until finely chopped;transfer to a small bowl and set aside. Wipeout food processor bowl and set aside.
2. Heat 1/4 cup oil in a large heavy pot overmedium heat; add reserved vegetablemixture, season with salt, and cook, stirringoften, until golden, 8-10 minutes. Stirtomato paste and 1 cup water in a small bowlto combine; add to pot. Cook, scraping upany browned bits from bottom of pot. Bringto a boil, reduce heat, and simmer until liquidhas almost evaporated, 5-8 minutes.
3. Add chickpeas and 2 cups water to potand simmer for 15 minutes to let flavorsmeld.
4. Transfer 1 cup chickpea mixture tofood processor; purée until smooth, then stirback into sauce to thicken.
5. Meanwhile, cook pasta in a large pot ofboiling salted water, stirring occasionally,until al dente.
6. Drain pasta, reserving1 1/2 cups pasta cooking liquid.
7. Add pasta and 1/2 cup pasta cooking liquidto sauce and stir to coat. Increase heat tomedium and continue stirring, adding morepasta cooking liquid as needed, until saucecoats pasta.
8. Heat remaining 1/4 cup oil in a small saucepanover medium-low heat; add choppedgarlic and rosemary and cook until sizzlingstops, about 1 minute. Divide pasta amongbowls and drizzle with garlic-rosemary oil.