Saute 3 large chopped garlic cloves in olive oil. When garlic is golden add a little less than a 28 oz. tin of plum tomatoes squished. Add about ½ a cup of water and 1 chicken bouillon (Knorr’s), salt, pepper, and oregano. Simmer together for about 20 minutes. Add a tin of ceci (chick peas) and continue to simmer while water is boiling for the macaroni. Ditalini is absolutely traditional with this dish. Drain ditalini and add to tomato/ceci. Pass the hot crushed pepper.
