Pasta e Ceci alla Romana

Pasta e Ceci (pasta with chickpeas) is a classic. It uses simple pantry staples to make something more than the sum of its parts. Nourishing and easy to make, this dish comes together in just 30 minutes once the chickpeas have cooked, which you can do well ahead of time! One of the reasons we love this dish is because it perfectly represents the idea of Cucina Povera. There are several variations, but the Roman version is our favorite. Pasta e Ceci alla Romana uses anchovies, tomato concentrate, and fresh rosemary to make it especially flavorful.

Ingredients

SERVES: 4
TIME: About 1 hour and a half (+ chickpeas soaking time)

• Chickpeas (300 gr/10.5 oz)
• Mezzi Canneroni (150 gr/5.3 oz)
• Tomato concentrate, 1 tsp
  
• Extra Virgin Olive Oil, 4 tablespoons
  
• Anchovies, 3, rinsed and filleted
• Garlic clove, 1, crushed
• Fresh rosemary, 1 tablespoon, finely chopped
• Sea Salt
  
• Black Pepper

Preparation

1. Soak the chickpeas in salted water overnight.
2. Drain chickpeas and place them in a pot. Fill with enough water to cover by at least 3 inches. Season with salt and bring the water to a boil, then reduce to a gentle simmer.
3. Cook uncovered, skimming the surface of the foam as needed.
4. Chickpeas will be cooked when they have an evenly tender texture, but still a bite (approximately 1 hour).
5. Drain the beans, saving their cooking water.
6. Bring a large pot of salted water to a boil.
7. In a pan, heat EVOO over medium-high heat. Add garlic, and cook until lightly brown (about 3 minutes).
8. Add anchovies, and with the help of a wooden spoon stir until they dissolve in the oil.
9. Add tomato concentrate, rosemary, and 1/2 cup of chickpea cooking water. Stir and simmer for about 5 minutes, until smooth.
10. Discard the garlic, add chickpeas to the pan, mix thoroughly* and remove from heat.
11. Cook Mezzi Canneroni for 12 minutes. Drain, saving 1 cup of cooking pasta water.
12. Return pan to the stove over medium-high heat. Add Mezzi Canneroni along with 1/2 cup of pasta cooking water and sautee until the sauce coats the pasta, adding more cooking water (1/4 cup at a time) as needed (about 2 minutes).
13. Serve with a sprinkle of black pepper and a drizzle of EVOO.

*You can blend or mash some of the chickpeas if you’d like a creamier texture, and add them back to the pan.

Notabene: If you are running short on time, you can do steps 1-5 the day before and store chickpeas in your fridge.