Chickpea and breadcrumb pasta

Ingredients:

• 250g medium pasta shells (about 2 3/4 cups)
• 1/4 cup breadcrumbs
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 2 tsp chopped fresh rosemary
• 1 large red onion, diced
• 4 cloves garlic, thinly sliced
• 2 tbsp tomato paste
• 1 can (425g) canned chickpeas, drained
• 1 cup lightly salted chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Pecorino cheese, plus extra for sprinkling

Preparation:

1. Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Discard 1 cup of the cooking water, then drain the pasta in a colander and return it to the pot.
2. Meanwhile, combine in a medium saucepan breadcrumbs, 2 tablespoons olive oil, and 1 teaspoon rosemary, distributing the ingredients evenly. Cook over medium heat until the breadcrumbs are golden, 4-5 minutes; season with salt and pepper to taste. Transfer to a small bowl.
3. Wipe out the pan, return to medium heat, and add the remaining 2 tablespoons olive oil. Add the red onion, garlic, and the remaining 1 teaspoon rosemary. Cook, stirring, until the onion begins to darken, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Add the chickpeas with their liquid and chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, another 7 to 10 minutes.
4. Add the chickpea sauce, parsley, and cheese to the pot with the pasta (off the heat); season with salt and pepper to taste. If necessary, add some of the pasta cooking water to thin the sauce (the pasta will absorb the sauce as it cools). Divide among plates; sprinkle with breadcrumbs, cheese, pepper, and drizzle with olive oil.