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servings:

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

• 1 medium onion, quartered
• 1 medium carrot, peeled, cut into 1" pieces
• 1 celery stalk, cut into 1" pieces
• 6 garlic cloves, 4 whole, 2 chopped
• 1/2 cup flat-leaf parsley leaves
• 1/4 teaspoons crushed red pepper flakes
• 1/2 cup olive oil, divided
• Kosher salt
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas, rinsed
• 1 pound ditalini or elbow macaroni
• 1 tablespoon chopped fresh rosemary

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