Pasta e ceci, the perfect answer to a cold, winter day! This classic pasta with chickpeas will warm you up. A quick, wholesome, & super easy weeknight meal that was a staple in my house growing up. Hearty & comforting, this Roman dish is flexible in how it’s prepared. Make it more like a soup or more like a stew, whatever you decide, don’t forget to finish each bowl with grated pecorino & red pepper flakes. Bon Appetit!
Pasta e Ceci (Italian Pasta and Chickpeas) 🇮🇹
(Serves 8)
Ingredients
-1 TBS olive oil
-1 med yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2TBS chopped fresh basil
- Kosher salt and black pepper
- 1-28oz can SanMarzano peeled tomatoes
-2-15oz cans chickpeas, rinsed
-1-16oz box ditalini
Grated pecorino & red pepper flakes, for serving.
Directions
1. Heat oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic and cook 1 minute more. Season well with salt and pepper.
2. Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula. Bring to a boil, then lower heat to simmer.
3. While chickpeas are simmering, cook box of Ditalini pasta al dente.
4. Add 2 ladles of pasta water to chickpeas. Then add strained pasta. This is where you can be flexible and add more pasta water to make it soupy or less for a stew. You decide.
Top with grated Pecorino Romano & red pepper flakes.
Bon Apetit!
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