Pasta e Ceci in one pot (and a bowl)

Directions

1. In a large saucepan or Dutch oven over medium heat, heat the olive oil until beginning to shimmer, then add the garlic, rosemary and chili flakes, and cook until fragrant. Add the tomatoes, bring to a simmer and cook until tomatoes begin to break down, about 20 minutes.
2. Add about ⅓ of the chickpeas and same amount of canning liquid to the pot with the tomatoes. Place the remaining ⅔ of the chickpeas and liquid in a medium bowl, and mash thoroughly with a fork or puree with an immersion blender then add to the pot and stir thoroughly to combine.
3. Add the uncooked rotini to the pot along with 1 to 2 cups of water to make the mixture quite loose, and cook, adding liquid if necessary until the pasta is al dente and the sauce takes on a creamy consistency.
4. Season with salt and pepper then ladle into warmed bowls, garnishing with a generous drizzle of olive oil.