Orecchiette With Tomatoes, Chick-Peas And Rosemary

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2 tablespoons olive oil

4 garlic cloves, thinly sliced

6-inch sprig fresh rosemary

1/8 teaspoon hot red pepper flakes

1 1/2 pounds ripe Italian plum tomatoes, diced


1 can (15 ounces) chick-peas, drained, rinsed

1 pound orecchiette pasta

2 tablespoons minced parsley

Additional olive oil or grated Parmesan cheese

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