Pasta with Chickpeas and Cod

Method

1. In a pan, heat a generous drizzle of extra virgin olive oil. Add anchovies, a dried chili pepper, and two cloves of garlic. Let them melt over low heat, stirring with a wooden spoon.
2. Add the peeled tomatoes, crush them in the pan, and cook for a couple of minutes.
3. Add the pre-cooked chickpeas and let everything cook together for 2-3 minutes.
4. Remove half of the chickpea mixture and blend it until smooth to create a creamy base. Return it to the pan.
5. Add the ditalini pasta and cook like a risotto: add hot water a little at a time as the liquid is absorbed. Season with salt, pepper, and dried rosemary.
6. When the pasta is about 2 minutes from being done, add the desalted cod cut into pieces. Stir gently.
7. Once the pasta is cooked, turn off the heat. Grate pecorino cheese over the top, add a generous amount of lemon zest, and drizzle with extra virgin olive oil.
8. Let it rest for a minute, then serve.