Description
Pasta e Ceci
Pasta e Ceci, or pasta with chickpeas, is a traditional Italian dish from the peasant cuisine known as “cucina povera.” Originating in Southern Italy, it’s a simple, hearty comfort food that’s perfect for any time of the year. This recipe brings together basic pantry ingredients for a satisfying meal that is full of flavor and warmth—ideal for a quick weeknight dinner. Ready in under 20 minutes, this dish has been a favorite for generations, celebrating the simplicity of good food.
1 tin (400g) chickpeas, drained
120g ditalini pasta
1 tbsp olive oil
2 garlic cloves, sliced
1 sprig fresh rosemary, diced
2 tbsp tomato paste
0.25 tsp chili flakes
60ml dry white wine
500ml vegetable stock
30g Pecorino cheese, grated
1 tsp salt
Directions:
1. Sauté garlic in olive oil, add rosemary, chili flakes, and tomato paste.
2. Deglaze with white wine, add chickpeas and stock, then crush some chickpeas.
3. Stir in pasta, cook till al dente, then add Pecorino.
4. Serve hot with extra cheese and black pepper.
Prep Time: 20 mins
Kcal: 448
Step-by-Step Guide
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the diced rosemary, chili flakes, and tomato paste, cooking for another minute to deepen the flavors.
2. Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 1 minute to cook off the alcohol. Add the drained chickpeas and vegetable stock. Using a potato masher or the back of a spoon, gently crush about one-third of the chickpeas directly in the pot to thicken the broth.
3. Bring the mixture to a steady simmer. Add the ditalini pasta and cook, stirring occasionally, for the time indicated on the pasta package (usually 8-10 minutes), or until al dente. The broth will reduce and become creamy.
4. Remove the pot from the heat. Stir in the grated Pecorino cheese until melted and fully incorporated. Season with salt to taste. Let the dish rest for 2-3 minutes before serving; it will continue to thicken.
Serving Suggestions
Serve this hearty dish immediately in deep bowls. Garnish with an extra sprinkle of Pecorino cheese, a crack of black pepper, and a final drizzle of extra virgin olive oil. For a fresh contrast, a simple arugula salad with lemon vinaigrette on the side is perfect. Crusty bread is essential for scooping up every last bit of the flavorful, creamy broth.
How-to Summary
To make Pasta e Ceci, sauté garlic, rosemary, chili, and tomato paste. Deglaze with wine, add chickpeas and stock, then crush some chickpeas to thicken. Simmer the pasta directly in the broth until al dente. Finish by stirring in grated Pecorino cheese off the heat for a rich, creamy texture.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but you must soak and cook them separately until tender first. Using canned chickpeas is the key to this recipe’s 20-minute speed.
What can I substitute for Pecorino cheese? Parmesan cheese (Parmigiano-Reggiano) is an excellent substitute, offering a similar salty, umami flavor, though slightly less sharp.
How can I make this dish vegan? Omit the Pecorino or use a vegan hard cheese alternative. Ensure your vegetable stock is vegan-friendly.
Can I use a different pasta shape? Absolutely. Small shapes like small shells (conchigliette), orzo, or even broken spaghetti (a traditional choice) work well.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or stock, as the pasta will continue to absorb liquid.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté it just until fragrant.
- Skipping the Chickpea Crushing: Not crushing some of the chickpeas will result in a thin, brothy soup instead of a thick, stew-like consistency.
- Overcooking the Pasta: Cook the pasta only to al dente in the broth, as it will soften further from residual heat.
- Adding Cheese on High Heat: Always remove the pot from the burner before stirring in the Pecorino to prevent it from clumping or becoming greasy.
Conclusion
Pasta e Ceci is the epitome of Italian comfort food, transforming humble pantry staples into a deeply satisfying and flavorful meal in under 20 minutes. Its creamy texture, savory depth, and hearty ingredients make it a perfect weeknight dinner. Mastering this simple dish connects you to a timeless tradition of “cucina povera,” proving that the most memorable meals are often the simplest ones.