Pasta e Ceci: A Hearty Italian Classic
When it comes to comfort food, few dishes compare to the rich and satisfying flavors of Pasta e Ceci, a traditional Italian dish that effortlessly combines wholesome ingredients into a hearty, flavorful meal. Ideal for those colder days or when you’re craving something both nourishing and delicious, this recipe balances tender pasta with creamy chickpeas, aromatic vegetables, and smoky pancetta, all simmered together in a savory broth. Perfect for any occasion, Pasta e Ceci is a classic example of Italian “cucina povera” (poor kitchen), using simple yet flavorful ingredients that make a meal truly comforting.
Serves: 4
Category: Primi piatti (First Course)
Ingredients for Pasta e Ceci
Below are the key ingredients needed to make this soul-warming dish. You’ll find that it combines a blend of fresh vegetables, aromatic herbs, and robust seasonings that create a flavor-packed broth. Each ingredient plays a vital role in bringing out the best in this dish.
| Ingredient | Quantity |
|---|---|
| Pipe Rigate (Pasta) | 320g |
| Canned Chickpeas (Pre-cooked) | 500g |
| Golden Onions | 50g |
| Celery | 50g |
| Garlic | 1 clove |
| Fine Salt | A pinch |
| Black Pepper | To taste |
| Smoked Pancetta | 100g |
| Extra Virgin Olive Oil | 40g |
| Tomato Passata | 250g |
| Fresh Rosemary | 1 sprig |
| Carrot | 50g |
| White Wine | 50g |
| Tomato Paste | 8g |
Nutritional Information (per serving)
While this recipe offers a wholesome and balanced meal, it is important to note the nutritional value to help you plan your meals accordingly.
| Nutrient | Amount per serving |
|---|---|
| Calories | ~480 kcal |
| Carbohydrates | 60g |
| Protein | 21g |
| Fat | 18g |
| Fiber | 9g |
| Sodium | 600mg |
(Note: Nutritional values may vary based on ingredient brands and portion sizes.)
Preparation Instructions for Pasta e Ceci
Follow these step-by-step instructions to create your own bowl of Pasta e Ceci. This process may seem involved, but each stage builds upon the last, creating layers of flavor that come together perfectly in the end.
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Prepare the Vegetables:
Begin by washing and prepping all your vegetables. Peel the carrot and chop it finely, as this will help it cook evenly. Similarly, finely dice the celery and onion. Take the rosemary sprig and chop it into small pieces. Set all the vegetables and herbs aside. -
Start the Soffritto (Flavor Base):
In a large skillet or sauté pan, heat about 40g of extra virgin olive oil over medium heat. Add the finely diced onion and sauté until it softens and becomes translucent. This should take about 4-5 minutes. Once the onion is softened, add the diced celery and carrot, continuing to cook for an additional 5-7 minutes, stirring occasionally to prevent them from burning. -
Add Garlic and Rosemary:
Mince the garlic and add it to the pan, allowing it to infuse the oil for about 1 minute. Immediately add the chopped rosemary and continue stirring. The garlic will release a fragrant aroma, blending beautifully with the rosemary, which will give the dish its signature Mediterranean flavor. -
Cook the Pancetta:
Cut the smoked pancetta into small strips or cubes. Add the pancetta to the pan, letting it render out some of its fat, turning golden brown and slightly crispy in the process. After about 3-4 minutes, the pancetta should be nicely browned and flavorful. -
Deglaze with White Wine:
Pour in 50g of white wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. This adds depth to the dish’s flavor. Let the wine simmer and reduce for about 2-3 minutes until it’s mostly evaporated. -
Add Tomato Sauce and Simmer:
Stir in the 250g of tomato passata and a pinch of salt and pepper to taste. Bring the sauce to a simmer and let it cook gently for about 15 minutes, allowing the flavors to meld together. During this time, the sauce will thicken, and the base will transform into a rich, savory broth. -
Blend Some of the Chickpeas:
While the sauce simmers, drain and rinse the canned chickpeas. Set aside a third of the chickpeas to add later for texture. The remaining chickpeas should be blended until smooth, either with an immersion blender or by transferring them to a food processor. This creates a creamy base that will contribute to the luscious consistency of the soup. -
Add Tomato Paste and Final Seasoning:
Stir in 8g of tomato paste to intensify the tomato flavor. Taste the sauce and adjust the seasoning with additional salt, pepper, or rosemary as needed. The paste will deepen the color and flavor of the sauce. -
Cook the Pasta:
In a large pot, bring salted water to a boil and cook the pipe rigate (or any pasta you prefer) until it is al dente, about 8-10 minutes depending on the brand. Be sure to reserve some pasta water before draining to help adjust the consistency of the dish later. -
Combine Everything:
Remove the pan from the heat and stir in the blended chickpeas. Add the whole chickpeas back into the pan along with the pasta, allowing it to soak up the flavors of the broth. If the mixture appears too thick, add a splash of the reserved pasta water to achieve your desired consistency. -
Serve:
Once the pasta is well coated in the chickpea broth, your Pasta e Ceci is ready to serve! Spoon into bowls, making sure each serving has a generous portion of both pasta and chickpeas. Drizzle with a little extra olive oil if desired for added richness and flavor.
Tips for the Perfect Pasta e Ceci
- For extra richness: You can also add a spoonful of grated Parmigiano Reggiano or Pecorino Romano just before serving. This will bring in a creamy, salty flavor that complements the dish.
- Herb variations: While rosemary is the traditional herb for Pasta e Ceci, feel free to experiment with thyme or bay leaves if you’re looking to tweak the flavor profile.
- Pasta substitution: While pipe rigate is the preferred pasta for this dish, any short pasta like ditalini or mezze maniche will work well.
- Vegan option: If you prefer a vegan version, simply omit the pancetta and replace the chicken stock (if used) with vegetable stock. You can also increase the amount of chickpeas to maintain a rich, hearty texture.
Serving Suggestions
Pasta e Ceci can be served on its own as a satisfying main course, but it also pairs beautifully with a fresh, crisp salad. Try serving it with a simple arugula and cherry tomato salad, dressed with olive oil and lemon juice. A crusty loaf of bread for dipping completes the meal, making it both filling and satisfying. For a touch of sophistication, finish with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper.
Conclusion
Pasta e Ceci is more than just a meal—it’s a celebration of the rustic, comforting flavors of Italian cuisine. With its balance of creamy chickpeas, tender pasta, and smoky pancetta, this dish offers a satisfying combination of textures and tastes. Whether you’re preparing it for a weeknight dinner or a gathering with friends, Pasta e Ceci is sure to bring warmth and joy to any table.
