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This traditional Italian dish called Pasta e Ceci, or pasta with chickpeas, is the perfect warm and comforting fall dinner. With simple ingredients that you probably already have in your pantry, you can create a restaurant-quality dish in under an hour— and have leftovers for lunch the next day! We recommend our Ascolano Extra Virgin Olive Oil in this recipe to add richness to the sauce, and recommend using San Marzano tomatoes if you can. Dress each serving with lots of fresh herbs and parmesan cheese for an incredibly flavorful and satisfying meal.
Paste e Ceci (Pasta with Chickpeas) Recipe:
- 1 shallot, finely chopped
- 3 tbsp Wild Groves Ascolano Extra Virgin Olive Oil
- 3 garlic cloves, thinly sliced
- 2 tablespoons fresh thyme or rosemary
- 1/4 tsp red pepper flakes
- 1 15.5 oz. can chickpeas, rinsed and drained
- 1 can chopped, peeled tomatoes (San Marzano work best)
- 8 oz orecchiette or other short pasta
- 1 cup vegetable or chicken stock
- 3 tbsp tomato paste
- 2 tbsp chopped parsley
- 2 tbsp chopped green onion
- 3 tbsp parmesan cheese, plus more for serving if desired
- Salt and pepper to taste
Instructions:
Heat 3 tbsp of olive oil in a large saucepan over medium heat. While oil is heating, put a generously salted pot of water on the stove over medium-high heat. Bring to a boil while making the sauce. Next, add shallot to the warmed oil and season with salt. Once the shallots are translucent, add garlic and continue to cook until shallots and garlic are soft, about 5 minutes. Add thyme or rosemary and red pepper flakes and stir for about 30 seconds. Add chickpeas, canned tomatoes, stock, and tomato paste and simmer for about 10 minutes until thickened. Once the water is boiling, add your pasta and cook until al dente, about 12 minutes. Add cooked pasta to the sauce along with 1/2 cup of pasta water if needed to thin the sauce. Add parmesan cheese and chopped parsley, and season with salt and pepper. Serve immediately with additional parsley, cheese, or green onion on top.
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