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Soak the chick-peas for twenty-four hours in cold water with a spoonful of bicarbonate. Squash them and boil them in aboundant cold water, under a low heat for more than three hours,along with a little branch of rosemary. In the meanwhile, fry lightly some olive oil, garlic and rosemary thinly cut, then add some fresh or bottle tomatoes and let the sauce be condensed for ten minutes. Pour the sauce into the check-peas saucepan and go on with boiling so that the soup will get well seasoned. Finally, pour out the broken pasta (spaghetti ,linguine, cannolicchi or leavened paste gnocchetti) Serve hot as well as tepid. If you like, season the single dishes with a thread of olive oil and just ground black pepper.
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