A few years ago, I posted my family’s recipe for pasta with chickpeas, Pasta Ceci. It’s always been one of my favorite dishes passed down to me during my grad-school days from my Sicilian mother.
Recently, however, I came across another version of this dish on the Food52 website, adapted from Victoria Granof’s cookbook, Chickpeas. This recipe seems to have Neapolitan roots, with much of its flavor derived from frying tomato paste in garlic infused olive oil.
What made this dish immediately appealing for a weeknight meal is that it requires only one pot, as the pasta is cooked along with the chickpeas with a minimal amount of water. My only variations on the recipe were sautéing some crushed red pepper flakes along with the olive oil and garlic, adding some chopped rosemary during the last five minutes of cooking, and doubling the amount of pasta.
I also recommend using the imported double-concentrate Italian tomato paste in a tube. I find it has deeper flavor than most canned varieties.
While this may not be the most authentic version of this dish, it is nonetheless most delicious and quite satisfying.
VICTORIA GRANOF’S PASTA CON CECI Adapted from FOOD52
4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste (I used heaping tablespoons.)
1 teaspoon kosher salt, or more to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni) (I used a full cup)
2 cups boiling water (You may need to adjust the amount of water if you add more pasta.)
Crushed red pepper flakes, for serving (I added the crushed pepper to the pasta during the last 5 minutes of cooking.)
In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant.
Stir in the tomato paste and salt and fry for 30 seconds or so.
Add the chickpeas, pasta, and boiling water.
Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes.
Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.
Wine Pairing: Montepulciano d’Abruzzo