Chick Peas, Peppers and Olive Paste Topping

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1 tablespoon olive oil

1/2 cup scallions, sliced

4 ounces roasted red peppers, finely julienned (from the jar)

2 cups plum tomatoes, cut into strips

16 ounce can chick peas, drained and chopped

1/2 teaspoon dried rosemary

Salt and pepper

1/4 cup olive paste

8 ounces linguini, cooked

Romano cheese for grating