Pasta e Ceci

Pasta e ceci is a classic Italian dish that’s made with ditalini pasta, chickpeas and a tomato-based, broth-laden sauce. If you loved the flavor of SpaghettiOs as a kid, you’re definitely going to enjoy this more refined take on a childhood favorite. As the pasta and chickpeas cook in the broth, the cooking liquid thickens, resulting in a light but richly flavored tomato sauce.

What’s the history of pasta e ceci?

Pasta e ceci is Italian for “pasta and chickpeas.” It’s commonly found in Central and Southern Italy, and has roots in ancient Roman times. Because it relies on inexpensive staple ingredients, it is part of the cucina povera (“cuisine of the poor”) traditions. It’s quite similar to pasta e fagioli, which uses white beans rather than chickpeas. Depending on how much broth is used, it can be considered a pasta dish, a stew or a soup.

Pasta e Ceci Ingredients

• Olive oil: Olive oil is used to saute the onion and sliced garlic cloves. Save your extra virgin olive oil for salad dressings and dips; regular olive oil is best for sauteing.
• Onion: The best type of onion for this recipe is a white or yellow onion. The mild flavor of a shallot would also work nicely in this recipe.
• Garlic cloves: Thinly sliced garlic cloves add a punch of their signature pungent flavor to this pasta dish.
• Tomato paste: Tomato paste adds a rich, concentrated tomato flavor to this pasta dish’s brothy sauce. Cooking the tomato paste until it’s dark or brick red helps deepen its flavor. If you don’t have tomato paste on hand, try using a tomato paste substitute.
• Fresh rosemary: You’ll need about three springs of fresh rosemary to make 1 tablespoon of finely chopped rosemary. If necessary, you can use 1 teaspoon of dried rosemary instead.
• Seasonings: This pasta dish is seasoned with salt, black pepper and crushed red pepper flakes.
• Vegetable broth: Use a low-sodium broth to control the overall saltiness of the pasta e ceci. If you don’t need to make this dish vegetarian, you can substitute low-sodium chicken broth or use your favorite brand of chicken broth.
• Chickpeas: You’ll need one 15-ounce can of chickpeas (aka garbanzo beans) for this recipe.
• Ditalini pasta: Ditalini, which is a pasta shape that looks like a small tube, is traditionally used to make pasta e ceci. You can substitute another small pasta shape if necessary.
• Kale: Stemmed, chopped kale adds a pop of color and additional nutrients. You’ll stir this dark leafy green into the pasta dish just before the pasta is finished cooking, though it’s optional.
• Romano cheese: Finely grated Romano cheese is stirred into the dish and added as a garnish before serving. Parmesan or fontina could be used in place of Romano.

Directions

Step 1: Saute the onion and garlic

Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the chopped onion and saute it until it’s golden and tender, three to five minutes. Add the sliced garlic and saute it until it’s fragrant, about 30 seconds to a minute.

Step 2: Add the tomato paste and seasonings

Stir in the tomato paste and cook it until it’s dark red in color, about four to five minutes. Stir in the rosemary, salt, pepper and red pepper flakes.

Step 3: Bring the broth to a boil

Add the vegetable broth and bring it to a boil over medium-high heat.

Step 4: Add the chickpeas and pasta

Stir in the chickpeas and ditalini pasta. Cook them until the pasta is al dente, about 9 to 10 minutes. Add the kale (if you’re using it) during the last two minutes of cooking.

Step 5: Add the cheese

Stir in the Romano cheese and season the pasta e ceci to taste with additional salt and pepper.

Step 6: Garnish the pasta

Garnish each serving with additional grated Romano cheese.

Pasta e Ceci Variations

• Make it a soup: To transform this dish into a more of a soup, add 2 cups of broth.
• Heap on the herbs: In addition to fresh rosemary, you could also season this soup with fresh chopped thyme, parsley or basil. If you don’t have any fresh herbs on hand, stir in up to 2 teaspoons of Italian seasoning.
• Pop in a protein: For a heartier pasta e ceci dish, stir in cooked chicken or sausage before serving the pasta, or serve them on top.
• Add more veggies: Saute chopped carrots and celery along with the onion to make a mirepoix as the base of the soup. For even more tomato flavor, substitute the tomato paste with one 15-ounce can of crushed tomatoes and their juices.

How to Store Pasta e Ceci

Transfer any leftover pasta e ceci to an airtight container and store it in the fridge.

How long does pasta e ceci last?

Leftover pasta e ceci can be eaten within four days of making it.

Can you freeze pasta e ceci?

This soup has the best flavor and texture the day it’s made. While refrigerating the soup for a few days is fine, freezing the pasta will likely result in a mushy and softened texture upon thawing.

How should you reheat pasta e ceci?

You can reheat pasta e ceci in the microwave or on the stovetop. To reheat it in the microwave, transfer it to a microwave-safe container, cover it and cook it in 30-second intervals until it’s heated through. To reheat it on the stovetop, transfer it to a medium pan and add a splash of broth. Heat it over medium-low heat until it’s warmed through.

Pasta e Ceci Tips

Can you make pasta e ceci with another type of pasta?

Absolutely! Any type of small pasta would be ideal, such as elbows, bow ties or orecchiette. However, you could also make this dish with other larger types of pasta like penne or rigatoni. The more nooks and crannies the pasta has, the better, as it will hold onto the brothy tomato sauce.

What should you serve with pasta e ceci?

Serve this hearty pasta dish with a fresh green salad or a vegetable side such as Italian green beans, Parmesan-roasted broccoli or garlic-roasted Brussels sprouts. Don’t forget the garlic bread!