Pasta e Ceci
Makes 4 to 6 servings
My great-aunt Sarah taught me this Friday family staple when I was visiting her in Rome, New York. Until 1966, the Catholic Church prohibited eating meat on Fridays, a restriction my family observed religiously, as did many Italian Americans. Simple meatless meals like this were common. Tender protein-rich chickpeas are cooked in garlicky olive oil, then tomatoes and broth are added to make a light tomato sauce and nestle themselves inside the little pasta shells.
INGREDIENTS
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 4 cups (700 g) cooked or drained canned chickpeas (from two 15-ounce cans; see Aspetta)
- 4 cups (950 ml) chicken broth, homemade or store-bought
- One 28-ounce (800 g) can whole tomatoes, coarsely blended
- 1 teaspoon kosher salt
- 1 pound (455 g) small macaroni shells
- Grated Romano cheese for serving
DIRECTIONS
- Combine the olive oil, garlic, and red pepper flakes in a large saucepan and cook over medium-high heat, stirring constantly, until the garlic begins to sizzle, about 1 minute (be careful not to burn it). Add the chickpeas and cook, stirring, until well coated in the oil mixture, about 3 minutes. Add the chicken broth, tomatoes, and salt, bring to a simmer, and simmer uncovered until the chickpeas absorb the flavors and are tender, about 20 minutes. (The sauce will be soupy, but the noodles will absorb some of the liquid.)
- Meanwhile, bring a large pot of water to a rolling boil. Generously salt the water and add the macaroni and cook according to the package instructions (the pasta should be fully cooked and soft, not al dente).
- Drain the noodles thoroughly and stir into the sauce. Serve in bowls, topped with grated cheese and a drizzle of olive oil.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
One pound of dried beans is roughly the same price as a 15-ounce (425 g) can of cooked chickpeas. Dried chickpeas (ceci) triple in size when cooked. For this recipe, 1⅓ cups (220 g) dried chickpeas will yield 4 cups (700 g) cooked. Cooked chickpeas freeze beautifully, so it’s worth your time to soak and cook a big batch, then store in 1-pint (475 ml) containers in the freezer. To use frozen chickpeas, defrost overnight in the refrigerator. Or place the container in a bowl of warm water, or in the microwave, for 5 minutes to partially thaw them, then turn the block of chickpeas into a saucepan and heat over low heat to completely defrost.
To cook dried beans, soak them overnight in water to cover, or quick-soak them: Put the beans in a pot, cover with water, and bring to a boil. Turn off the heat, cover the pan, and let sit for 1 hour. Then boil the soaked chickpeas until tender, usually 1 to 2 hours; the exact timing depends on the age of the dried beans.
To cook dried beans, soak them overnight in water to cover, or quick-soak them: Put the beans in a pot, cover with water, and bring to a boil. Turn off the heat, cover the pan, and let sit for 1 hour. Then boil the soaked chickpeas until tender, usually 1 to 2 hours; the exact timing depends on the age of the dried beans.
