Pasta e Ceci (chick peas)

A Roman Dish

8.8 oz Chick Peas
8.8 oz Ditali pasta
1/2 cup Tomato Sauce
6 cloves of garlic
anchovies
2 sprigs of rosemary
extra virgin olive oil
salt, pepper

Soak the chick peas in a clay pot for 18-24 hours. Saute' 3 cloves of garlic in some olive oil and add to the chick peas. Add the rosemary and salt. Put the pot over a flame and bring the water to a boil. Simmer for 2 hours or until the chick peas are almost cooked. In a separate pan saute' 3 cloves of garlic in some oil, add the tomato sauce and the chopped anchovies and cook for a few minutes. Add this sauce to the cooking chick peas. Add the pasta after making sure there is enough water and simmer until done. Serve after sprinkling with good extra virgin olive oil and pepper. Serves four.