40 g egg pasta (tagliatelle or noodles) for each person
To put the chick peas to soak for a night.
To boil the chick peas in water with a garlic clove and some rosemary.
To take away underdone chick peas from the water and to shelve.
To cook well the other chick peas and to strain with vegetable mill adding gradually the cooked water.
To brown a little 3 garlic cloves and some rosemary and add the chick peas - soup.
To add the peeled tomatoes and chilli pepper.
To boil all for about 45 minutes and add the whole chick peas that have been shelved and some rosemary.
To cook about 40 g of egg pasta in the broth obtained.
During the cooking could be necessary to add some water.
To serve with some oil extra-vergine. To decorate the dish with a branch of rosemary.