2 cans garbanzo beans (or 1 cup dried, soaked and cooked, if you want to be hardcore)
1 T olive oil
1 garlic clove
1 fresh rosemary sprig (or no rosemary if you don't want)
9 oz tomatoes, peeled and chopped (I used one "box," or one can, but it seemed to want more) - est 5-6 medium
5 oz fresh tagliatelle, cut into short lengths (or whatever pasta you like, something chunky is best)
Drain half of your cooked beans, put into the blender and puree. Sautee garlic and rosemary in oil, then add tomatoes, and cook for ten minutes. Put puree and rest of beans into tomatoes, add a bit of salt, and cook down for a while. The recipe recommends cooking the pasta right in the tomato, but when I made it I cooked the pasta separately and ladled the mix on top. Drizzle with yummy olive oil and sprinkle some cheese on top if you like it.
For this recipe, I'll note the fresher the ingredients, the better it tastes. It also likes to have time for the ingredients to meld together in the pot. You can probably get nice results with basil instead of rosemary. It's a very forgiving recipe. Have fun with it!