Brothy Pasta with Chickpeas

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

3 Tbsp. extra-virgin olive oil, plus more for drizzling

1 small onion, finely chopped

Kosher salt

3 garlic cloves, thinly sliced

1 sprig rosemary

¼ tsp. crushed red pepper flakes

1 15-oz. can chickpeas, drained, rinsed

1 cup whole peeled tomatoes, crushed by hand

6 oz. orecchiette or other short pasta

2 Tbsp. finely chopped parsley

3 Tbsp. finely grated Parmesan, plus more for serving

Freshly ground black pepper

Directions at bonappetit.com

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