Classic Italian Pasta e Ceci
Submitted by bigevil
Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.
YIELD
8 servingsPREP
15 minCOOK
60 minREADY
75 minPasta e ceci is the kind of Italian dish that proves you don’t need a long ingredient list to eat well. This Roman classic translates as “pasta and chickpeas," and it’s exactly that: short pasta and creamy chickpeas bound by a simple garlic-tomato-basil broth. Pure cucina povera (poor people’s cooking) at its most satisfying.
The technique is straightforward: sauté garlic in oil to perfume the base, add canned tomatoes, water, chickpeas, and basil, and let it simmer for an hour. The long simmer lets the chickpea starches release into the broth, naturally thickening it without any flour or roux. The result is something between a soup and a pasta dish.
Ditalini (small tube pasta) is the right shape for this dish. Each tiny tube catches a chickpea and a bit of broth, creating perfect spoonable bites. Don’t sub long pasta; the proportions are wrong.
Cook the pasta separately to al dente and combine at the end. This keeps the pasta from over-absorbing broth and going gluey, and lets you adjust the soup-to-pasta ratio to taste.
Use decent canned chickpeas; the brand matters here since they’re a primary flavor. Italian-style chickpeas in glass jars are best if you can find them.
Pro Tips
- Save some chickpea liquid (aquafaba) and add a splash for body and creaminess.
- Smash a third of the chickpeas with the back of a spoon before adding for natural thickening.
- Use fresh basil if it’s the season; the dried oregano option works year-round.
- Drizzle finished bowls with good extra-virgin olive oil and grated parmesan or pecorino.
- Reheats beautifully; the pasta absorbs more broth and gets even more comforting.
Variations
- Add a sprig of rosemary to the simmer for woodsy depth.
- Stir in a Parmesan rind during simmering for umami; remove before serving.
- Top with a poached egg for a heartier meal.
Ingredients
Directions
In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant but not browned.
Add the canned crushed tomatoes, drained chickpeas (reserve the liquid), and the basil. Stir to combine, then bring to a simmer. Reduce the heat to medium-low and cook, partially covered, for 45 minutes to 1 hour, stirring occasionally. The sauce should thicken slightly and the chickpeas should begin to break down, releasing their starch to naturally thicken the broth.
Meanwhile, cook the ditalini in a separate pot of salted boiling water until just shy of al dente (about 1 minute less than the package instructions say), since it will continue cooking in the hot sauce. Drain.
Once the chickpea sauce has reached the desired consistency, stir in the cooked ditalini. If the mixture looks too thick, add a splash of the reserved chickpea liquid or warm water to reach a soupy consistency. Season with salt and black pepper to taste.
Serve immediately, topped with a drizzle of extra-virgin olive oil and freshly grated Parmigiano-Reggiano or Pecorino Romano if desired.
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