Pasta e Ceci, a humble yet deeply satisfying Roman pasta dish, is a testament to the magic of simple ingredients elevated to culinary perfection. This classic recipe, passed down through generations, showcases the beautiful marriage of creamy chickpeas, tender pasta, and fragrant herbs. The result is a comforting, flavorful meal that's both surprisingly quick to make and endlessly adaptable to your taste. Forget complicated sauces and lengthy prep times; this dish is all about letting the natural flavors shine.
The beauty of Pasta e Ceci lies in its simplicity, allowing the quality of the ingredients to take center stage. From the perfectly al dente pasta to the subtly sweet chickpeas, each element plays a crucial role in creating a harmonious whole. Ready to experience the authentic taste of Rome in your own kitchen? Let's dive into the step-by-step process to make this incredibly delicious and easy pasta dish.
Tools Needed
- Pot
- Blender
Ingredients
- Olive oil: 1-3 tablespoons or more
- Fresh Rosemary: 2 sprigs
- Shallots (or yellow onion): 2 finely diced shallots (or 1 small yellow onion)
- Garlic: 3 cloves, minced
- Chickpeas (canned): 1 (19 oz) can, rinsed and drained
- Vegetable broth (or chicken broth): 2-3 cups
- Small pasta noodles: 2 cups
- Water: A little bit (for blending chickpeas)
- Lemon juice: Freshly squeezed, to taste
- Salt: To taste
- Black pepper: Freshly ground, to taste
- Parmesan cheese (optional): Freshly grated, to taste
Step-by-Step Instructions
Step 1. Sauté Aromatics and Chickpeas
- Heat a pot over medium heat. Add olive oil, rosemary, and diced shallots (or onion). Cook for 1-2 minutes until fragrant and translucent.
- Add minced garlic and cook for a short while.
- Add half of the canned chickpeas to the pot.
- Set aside the remaining half of the chickpeas.
Step 2. Cook Pasta and Sauce
- Add vegetable broth (or chicken broth) and pasta to the pot.
- Blend the reserved chickpeas with a little water until smooth and creamy.
- Add the blended chickpeas to the pot and stir to combine.
- Cook the pasta until al dente (about 7-10 minutes).
Step 3. Finish and Garnish
- Remove the rosemary sprigs.
- Serve with a squeeze of fresh lemon juice, salt, pepper, and optionally, grated Parmesan cheese.
- Drizzle with extra virgin olive oil before serving.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use high-quality olive oil for the best flavor.
- Shallots are recommended, but onion works well too.
- Some add tomato paste, but it's optional.
- You can blend all or none of the chickpeas, depending on your preference.
- Adjust the amount of broth for desired consistency.
- Vegan Parmesan can be used as a substitute.
Nutrition
- Calories: approximately 600-700
- Fat: 20-35g
- Carbs: 80-90g
- Protein: 25-30g
FAQs
1. Can I use canned chickpeas instead of dried?
Yes! Canned chickpeas are perfectly fine to use. Just make sure to rinse them well before adding them to the pot.
2. What type of pasta is best for Pasta e Ceci?
Small pasta shapes like ditalini, small shells, or even broken spaghetti work best. They hold the sauce well.
3. Can I add other vegetables to this recipe?
Absolutely! Spinach, carrots, or even a little finely chopped celery would be delicious additions.
This Pasta e Ceci recipe is a true testament to the beauty of simple, fresh ingredients. With minimal effort, you can create a flavorful and satisfying meal that's perfect for a weeknight dinner or a casual gathering. So go ahead, give it a try and savor the authentic taste of Roman cuisine!