Pasta E Ceci Recipe

1. Warm the oil and sauté aromatics

Heat a 4- to 5-quart heavy pot over medium heat. Add 3 tablespoons extra-virgin olive oil. When the oil is shimmering, add the sliced garlic, chopped shallot, chopped rosemary, thyme leaves, crushed red pepper flakes, and 1 teaspoon sea salt. Sauté, stirring frequently, until the shallot is translucent and the garlic is fragrant and just beginning to color, about 3–4 minutes. Scrape any browned bits from the bottom of the pot.

2. Add 1/2 cup dry white wine to deglaze the pot. Increase heat to medium-high briefly and scrape the bottom with a wooden spoon, letting the wine reduce by about half, about 2 minutes.

3. Build the broth

Stir in 2 tablespoons tomato paste and cook, stirring, 1 minute to deepen its flavor. Pour in 4 cups low-sodium vegetable or chicken broth and 1/2 cup water, stirring to combine and dissolve the tomato paste. Bring the mixture to a gentle simmer.

4. Add chickpeas and simmer

Add the 2 cups drained, rinsed chickpeas to the simmering broth. Reduce heat to maintain a gentle simmer and cook, uncovered, for 8 minutes to allow the chickpeas to warm through and begin to infuse the broth.

5. Cook the pasta in the broth

Stir in 1 cup small pasta (ditalini, tubetti, or elbows). Increase heat slightly to return to a simmer. Cook, uncovered, stirring frequently to prevent sticking, until the pasta is al dente and the broth has thickened slightly, about 8–10 minutes depending on pasta size. If the pot becomes too thick before the pasta is cooked, add up to 1/4–1/2 cup additional hot water or broth to reach your desired consistency.

6. Taste and season with 1/2 teaspoon freshly ground black pepper and additional salt if needed. The pasta and chickpeas should be seasoned through; adjust to taste.

7. Finish with brightness and cheese

Remove the pot from the heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, and 2 tablespoons chopped fresh parsley. If using, stir in 1/4 cup grated pecorino romano or parmesan for creaminess and umami. Let sit 1 minute so flavors meld.

8. Ladle Pasta e Ceci into bowls, drizzle each serving with a little extra-virgin olive oil and scatter additional parsley or cheese if desired. Serve hot.