A traditional Roman comfort dish combining pasta and chickpeas in a rich, velvety sauce flavored with garlic, rosemary, tomato, and extra virgin olive oil. Simple, hearty, and deeply satisfying.
Ingredients (Serves 4)
- 320g ditalini or small tubular pasta
- 500g cooked chickpeas, drained
- 400g canned peeled tomatoes, crushed
- 2 garlic cloves
- 1 sprig fresh rosemary
- 4 tbsp extra virgin olive oil
- 750ml vegetable stock or hot water
- Salt, to taste
- Freshly ground black pepper
- Chili flakes, optional
Instructions
1. Prepare the Base
Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-low heat.
Add the garlic and rosemary and cook gently for 1–2 minutes, allowing them to perfume the oil without letting the garlic brown.
Add the crushed tomatoes and cook for approximately 10 minutes, until slightly reduced.
2. Add the Chickpeas
Add the chickpeas and stir well.
Pour in about 500ml of the vegetable stock and simmer gently for 10–15 minutes.
Remove the rosemary sprig and garlic.
3. Create the Creamy Texture
Take about one-third of the chickpeas with a little cooking liquid and blend until smooth.
Return the chickpea purée to the pot and stir. This naturally thickens the sauce without using cream.
4. Cook the Pasta
Bring the mixture back to a gentle simmer and add the pasta directly to the pot.
Cook until al dente, stirring frequently and gradually adding more hot stock as necessary.
The final consistency should be creamy and somewhere between a pasta dish and a thick soup.
5. Rest and Finish
Remove the pot from the heat and allow the pasta to rest for 2–3 minutes.
Finish with freshly ground black pepper, a generous drizzle of extra virgin olive oil, and chili flakes if desired.
6. Serve
Serve immediately in warm bowls with a little fresh rosemary or additional black pepper on top.
Chef’s Tip 🇮🇹
Cook the pasta directly with the chickpeas rather than boiling it separately. The starch released by the pasta combines with the chickpeas to create the characteristic creamy consistency of Pasta e Ceci without needing butter or heavy cream.
Final result: Tender pasta and creamy chickpeas enveloped in a rustic tomato and rosemary broth, finished with fruity extra virgin olive oil — simple Roman comfort food at its best. 🇮🇹🫘🍝
