2 cloves garlic

2 tablespoons parsley

1/4 teaspoon rosemary

2 tablespoons olive oil

2 anchovies chopped

1 16 oz. can plum tomatoes

1 15 oz. can garbanzo beans (chick peas)

1 cup tubettini or other small pasta uncooked

Chop together the garlic, parsley, and rosemary.

Saute in olive oil until garlic is lightly browned.

Add anchovies (chopped) and stir in.

Remove from flame.

Crush tomatoes in food mill.

Add to garlic mixture on medium flame.

Bring to a boil, and simmer about 15 minutes on low flame.

Puree some (about 1/4 cup) chick peas and simmer another 10 minutes.

If it thickens too much add a bit of water to loosen.

Boil tubettini until done.

Add tomato mixture.

Stir and sprinkle with Parmesan cheese.

“mangia”