Heat the extra virgin olive oil and garlic in a large saucepan over medium heat until the is browned. Add the tomatoes previously drained and crushed by hand and sauté for a few minutes.
Add ¾ of the chickpeas, chicken broth, salt, dried chili pepper and rosemary. Let it cook for five minutes. Transfer the remaining chickpeas to a blender, reduce to puree and add to the saucepan .
Cook the Ditalini pasta separately in boiling salted water for four minutes. Drain and add to the saucepan until pasta is cooked (about 3 more minutes). You may need to add extra broth or warm water depending on how long pasta takes to cook.
Serve warm with freshly ground pepper on top and a drizzle of extra virgin olive oil.