As posted on Boston.com

• 5 quarts water
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1 teaspoon crushed red pepper
• 1 pound ditalini
• 1/4 cup olive oil
• 1 can (about 15 ounces) chickpeas, drained and rinsed
• 1/2 cup freshly grated Parmesan
• Black pepper, to taste
• 1 cup coarsely chopped fresh parsley

1. In a soup pot, combine the water, onion, garlic, salt, basil, and crushed red pepper. Bring to a boil. Add the ditalini and cook, stirring occasionally, for8 minutes or until the pasta is tender but still has some bite. Dip a heatproof measuring cup into the pasta water and remove 3 cups.
2. Set a colander over a bowl. Drain the pasta into the colander. Return the ditalini to the pot. Add the olive oil, chickpeas, 1/4 cup of the Parmesan, and 1 cup of the pasta cooking water. Stir the pasta over medium heat until the dish is hot. It should be slightly soupy. Add enough of the remaining pasta water, 1/2 cup at a time, until the mixture is the right consistency.
3. Add pepper and parsley. Taste for seasoning and add more salt, if you like. Spoon into bowls and garnish with some of the remaining 1/4 cup Parmesan.