📝 About This Recipe
Hailing from the heart of Rome, Pasta e Ceci is the soul-warming bridge between a thick soup and a luxurious pasta dish. This recipe transforms humble pantry staples—dried pasta and chickpeas—into a creamy, aromatic masterpiece infused with rosemary, garlic, and a hint of salty anchovy. It is a testament to the Italian philosophy of 'cucina povera,' where simple ingredients are elevated through technique to create a meal that is deeply satisfying and incredibly nutritious.
🥗 Ingredients
The Aromatics
- 4 tablespoons Extra virgin olive oil (high quality, plus more for drizzling)
- 3 pieces Garlic cloves (peeled and smashed)
- 2-3 pieces Anchovy fillets (oil-packed; provides essential umami depth)
- 1 sprig Fresh rosemary (large, left whole for easy removal)
- 1/2 teaspoon Red pepper flakes (adjust to your preferred heat level)
The Base
- 2 tablespoons Tomato paste (double-concentrated if possible)
- 2 cans (15 oz each) Cooked chickpeas (drained and rinsed, or 3 cups home-cooked)
- 4 cups Vegetable or chicken stock (low sodium; can substitute with water)
- to taste Kosher salt
- to taste Black pepper (freshly cracked)
The Pasta and Finish
- 200 grams Ditalini or Mezze Maniche pasta (approx. 1.5 to 2 cups of small dried pasta)
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon juice (optional, to brighten the finish)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-low heat.
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2
Add the smashed garlic cloves, the whole rosemary sprig, and the anchovies. Sauté for 3-4 minutes, using a wooden spoon to break up the anchovies until they melt into the oil. The garlic should be golden but not brown.
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3
Stir in the red pepper flakes and the tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep rust color and smells caramelized.
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4
Add the drained chickpeas to the pot. Stir well to coat them in the aromatic oil and tomato base, cooking for 2-3 minutes to let them absorb the flavors.
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5
Pour in the stock (or water). Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Once boiling, take about 1 cup of the chickpeas and a little bit of the liquid and transfer them to a blender, or use an immersion blender directly in the pot to blend a small portion. Return the puree to the pot—this is the secret to a creamy sauce without cream.
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7
Add the dried pasta directly into the pot with the chickpeas and broth. Season with a pinch of salt (be careful, as the stock and anchovies are salty).
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8
Cook the pasta in the broth, stirring frequently to prevent sticking. The starch from the pasta will further thicken the liquid. If it becomes too thick before the pasta is cooked, add a splash of hot water.
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9
Cook until the pasta is 'al dente' according to package directions (usually 8-10 minutes). The consistency should be 'all'onda'—wavy, like a thick stew, not a thin soup.
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10
Remove the whole rosemary sprig and the garlic cloves from the pot and discard.
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11
Turn off the heat. Stir in the grated Parmigiano-Reggiano and the fresh parsley. Add the lemon juice if using.
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12
Let the dish rest for 2 minutes before serving; this allows the flavors to settle and the texture to become perfectly silky.
💡 Chef's Tips
Don't skip the anchovies; they dissolve completely and provide a savory depth that salt alone cannot achieve. For the best texture, use a small, sturdy pasta shape like Ditalini, Tubetti, or even broken spaghetti pieces. Always reserve some extra warm stock or pasta water, as the chickpeas and pasta will continue to soak up liquid as the dish sits. If you have a Parmesan rind in your fridge, toss it into the pot in Step 5 for an even richer, more authentic flavor. Blending a portion of the chickpeas is the professional chef's trick for achieving that signature velvety mouthfeel.
🍽️ Serving Suggestions
Serve in warmed shallow bowls with a generous final drizzle of high-quality extra virgin olive oil. Pair with a crisp, acidic Italian white wine like Vermentino or a light-bodied Sangiovese. Accompany with thick slices of toasted sourdough bread rubbed with a raw garlic clove. A side of bitter greens, such as sautéed broccoli rabe or a radicchio salad, cuts through the richness beautifully. Top with an extra sprinkle of Pecorino Romano for a sharper, saltier finish.