Pasta e Ceci
Print
Pasta e Ceci
A traditional Neapolitan dish that transforms humble chickpeas and pasta into a rich, creamy, and deeply satisfying meal.It is one of the most beloved examples of Naples' cucina povera, where simple ingredients create extraordinary flavor.A hearty and comforting pasta dish made with chickpeas, garlic, rosemary, and small pasta, slowly cooked until creamy and fragrant.
Calories450kcal
Ingredienti
- 320 g mixed short pasta or ditalini
- 400 g cooked chickpeas
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 1 sprig fresh rosemary
- 800 ml vegetable broth or water
- Salt to taste
- Black pepper to taste
- A pinch of chili flakes optional
Istruzioni
- Heat the olive oil in a large saucepan over medium heat.
- Add the garlic cloves and rosemary, allowing them to infuse the oil for 2–3 minutes.
- Add the chickpeas and stir well.
- Mash about one-third of the chickpeas with a fork or immersion blender and return them to the pot. This creates the traditional creamy texture.
- Pour in the broth or water and simmer gently for 15 minutes.
- Remove the rosemary sprig and garlic cloves if desired.
- Add the pasta directly to the pot and cook, stirring frequently.
- Add additional hot water if necessary. The final consistency should be thick and creamy, not soupy.
- Season with salt, black pepper, and chili flakes if using.
- Let rest for a couple of minutes before serving.
Note
Many Neapolitan families prepare this dish using mixed leftover pasta (pasta mista), which gives the recipe its authentic character.A drizzle of raw extra virgin olive oil added just before serving enhances the flavor.