Roman Rendezvous: Pasta e Ceci Delight

Dive into the heart of Roman cuisine with Pasta e Ceci, a harmonious blend of pasta and chickpeas bathed in a velvety tomato-infused broth. This simple yet soul-satisfying dish is a testament to Italy's prowess in transforming humble ingredients into culinary masterpieces. The delicate balance of flavors, combined with the comforting textures of pasta and chickpeas, promises a gastronomic journey with every spoonful.

Photo of a bowl filled with Pasta e Ceci on a rustic wooden table. The dish is brimming with small pasta and chickpeas, all enveloped in a rich tomato broth. A sprinkle of Pecorino Romano cheese and a drizzle of olive oil add the finishing touches, with fresh rosemary and tomatoes nearby for ambiance.

Precise Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes

Number of Servings and Ideal Serving Size

  • Yields: 6 servings
  • Ideal Serving Size: 350ml per person

Essential Nutritional Information

  • Calorie count: 310 kcal per serving
  • Carbohydrates: 50g
  • Proteins: 12g
  • Fats: 7g
  • Dietary Fiber: 8g
  • Sodium: 430mg

Ingredients, Measured in Grams

  • Small pasta (like ditalini or small shells): 250g
  • Chickpeas (canned): 400g
  • Fresh tomatoes: 250g
  • Garlic cloves: 3
  • Olive oil: 40ml
  • Vegetable broth: 1800ml
  • Fresh rosemary: 2 sprigs
  • Salt and pepper to taste
  • Red pepper flakes: 2g (optional for added heat)
  • Grated Pecorino Romano cheese for garnish
Photo of the preparation process of Pasta e Ceci in a traditional Italian kitchen. A simmering pot on the stove contains the nearly finished dish, while ingredients like diced tomatoes, chickpeas, and fresh rosemary lay scattered on a marble countertop.

Detailed Method of Preparation

  1. Begin by finely mincing the garlic and dicing the tomatoes.
  2. In a large pot, warm the olive oil over medium heat. Add the minced garlic and sauté until aromatic.
  3. Stir in the diced tomatoes, cooking them down until they release their juices.
  4. Add the chickpeas (reserve some for garnish) and vegetable broth to the pot, bringing it to a gentle boil.
  5. Once boiling, incorporate the pasta and fresh rosemary. Let the mixture simmer until the pasta is al dente, approximately 10-15 minutes.
  6. Season with salt, pepper, and red pepper flakes if desired.
  7. Once cooked, remove the rosemary sprigs and ladle the Pasta e Ceci into bowls.
  8. Garnish with reserved chickpeas and a sprinkle of Pecorino Romano cheese.

Proven Tips for Culinary Success

  • Using fresh tomatoes gives the dish a brighter flavor, but canned tomatoes can be a worthy substitute.
  • If you prefer a creamier texture, blend half of the chickpeas before adding them to the pot.
  • Fresh rosemary is key, as it imparts a distinctive aroma that elevates the dish.

Anticipated FAQs

  • Can I use chicken broth instead of vegetable broth? Yes, chicken broth can be a flavorful substitute, but it will alter the dish's vegetarian nature.
  • Which pasta shape is best for Pasta e Ceci? Traditionally, small pasta shapes like ditalini or small shells are used, but any short pasta will do.
  • How long can I store leftovers? The dish can be refrigerated for up to 3 days. Reheat on the stove, adding a splash of broth if needed.