Spaghetti with Chickpea Red Sauce

1  lb.		penne pasta or whole wheat penne pasta
1  dash		Salt
3  tablespoons		extra virgin olive oil ( EVOO)
1		medium onion, finely chopped
3		cloves garlic, finelies chopped or grated
1  tablespoon		sprig fresh rosemary, finely chopped
1/2  teaspoon		crushed red pepper flakes (a 2 of healthy pinches)
1  pinch		Black pepper
14  ounces		can chickpeas, rinsed and drained
2  tablespoons		tomato paste
1  cup		chicken stock
28  ounces		can Italian crushed tomatoes or tomato puree
1/4  cup		flat leaf parsley (a handful), chopped
1/2  cup		Grated Pecorino Romano cheese, plus more to pass at table

Tip: Click on the ingredient links to learn the nutritional information for all the Spaghetti with Chickpea Red Sauce ingredients. The serving size for any ingredient in Spaghetti with Chickpea Red Sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.

Meanwhile, heat the EVOO, three turns of the pan, in a high-sided skillet over medium heat. Add the onion, garlic, rosemary, red pepper flakes, salt and black pepper. Cook for 7-8 minutes, until very tender.

Pulse-process the chickpeas in a food processor to finely chop them. Add the chickpeas to the onion and garlic mixture; add the tomato paste and stir to combine for 1 minute, then stir in the chicken stock and crushed or pureed tomatoes. Adjust the salt and pepper, to taste.

Toss the pasta, cooked to al dente, together with the sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.