In Tuscany, at Osteria Su Santa Trinita, chef and owner Vladimiro Gori taught us to make ceci e acciugati, or chickpeas with anchovies. Traditionally, it is a side dish of chickpeas cooked in olive oil infused with sage, rosemary and anchovies, with a bit of the bean cooking liquid creating a delicious sauce. But Gori sometimes tosses the mixture with short pasta, which we liked. We love curly or hollow pasta shapes that are close in size to the chickpeas and that have grooves and nooks to collect the silky sauce. If you’d prefer to use dried chickpeas, see p. xxx for cooking instructions. You will need 3 cups cooked and drained chickpeas, plus ½ cup cooking liquid.