Pasta with chickpeas is one of those dishes that you can find in both island and mainland regions, though the aromatics and choice of pasta change from place to place. I love the versions that are served on the islands in the summertime, when a few plump, ripe tomatoes are added to the broth to give a hint of acidity to the earthy soup. This recipe is inspired by one I was served by my friends the Carfagnas, who make wine under the Altura label on the Tuscan island of Giglio. On Giglio, this dish is served with pasta all’uovo, pasta made with flour and eggs. Use the recipe for Ravioli Panteschi dough and simply cut the rolled pasta into 2 in diamonds, then cook them in the chickpea soup. Alternatively, give the soup a Bay of Naples flair by using dried pasta mista corta, the classic accompaniment to bean soups around the bay. Malloreddus, ditalini, or any pasta shape that’s approximately the size of a chickpea work well, too. You can modify this dish for the winter by replacing the fresh tomatoes with 1 Tbsp of tomato paste that you fry with the herbs until it turns the color of terra-cotta, or with 4 oz of canned whole peeled tomatoes, crushed by hand, that you add after the herbs.