Ingredients

½ medium yellow onion
3 tablespoons extra-virgin olive oil, plus a little extra for
drizzling at the end
1 medium clove garlic
1–2 sprigs fresh rosemary
1 pound fresh tomatoes
Salt
1½ cups canned chickpeas, drained
Freshly ground black pepper
10 ounces dried egg tagliatelle




Method


1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Peel the onion and finely chop it. Put it and the olive oil in a 12- inch skillet and place over                  medium-high heat. Saute until the onion turns a rich golden color, about 5 minutes.

3. While the onion is sauteing, peel the garlic and finely chop it. 
    Finely chop enough rosemary to measure 1 teaspoon. Peel the tomatoes and coarsely chop them.

4. When the onion is ready, add the garlic and rosemary. Saute for 10 to 15 seconds, then add the            tomatoes. Season lightly with salt and cook until most of the liquid the tomatoes release has                evaporated, about 10 minutes. 
    Add the chickpeas, season with pepper and again lightly with salt, and cook for 5 more minutes.          Scoop out about half the chickpeas and puree them. 
    A food mill will produce a smoother texture, but if you don’t have one you can use a food                    processor. Mix the pureed chickpeas into the sauce and cook for another 1 to 2 minutes.

5. Once the pureed chickpeas are back in the pan, add about 2 tablespoons salt to the boiling pasta          water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente.

6. After the pasta has cooked about 2 minutes, mix 2 tablespoons of the pasta water into the sauce.          When the pasta is done, drain well and toss with the sauce. Drizzle a little olive oil and grind some
    black pepper over each portion