Pasta con ceci
kind of like spaghettio's, if spaghettio's tasted like heaven
GUYS. MAKE THIS RECIPE. Make it, make it, make it. And be sure to really toast the garlic, because it makes all the difference.
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This recipe isn’t impressive: it has a very short ingredient list (“pasta con ceci” just means pasta with chickpeas), and at first glance, it doesn’t sound like it should be as amazing as it is. But we literally devoured it, because the flavor was so deep and rich and intense— a richness I’ve never tasted in a vegetarian dish. The flavor comes from the first step, where you toast garlic and tomato paste in a bunch of good olive oil, and it’s really nothing like spaghettio’s (which you’ll never have to buy again now that you have this recipe!)
If I can give you one word of advice with this one, it would be not to rush. Because there are so few ingredients, your technique really matters. You can make this from start to finish in 20 minutes, sure, and it will still taste good. But if you want to get the most heavenly, gorgeous tomato broth you’ve ever tasted, take it slow. Maybe this means multitasking so you won’t get too impatient, or maybe it’s the opposite: a chance to breathe a little bit—a kitchen meditation, if you will. Regardless, really let the garlic and tomato paste (yes, the tomato paste!) get nice and toasty in the oil before adding any other ingredients. (Be careful not to burn it— keep a close eye! You want a slow and gentle simmer here.) And after the pasta is cooked, keep the lid on and wait a little while— maybe 10, 15 minutes— before eating. This will allow the pasta noodles to expand and become velvety soft— just what you want in a dish like this.
A note: if you want a smaller batch, you can use Victoria Granof’s original recipe, which I have tripled here (the original only serves 2, if you eat like we do, and I like a lot of leftovers). I also cut down on the chickpeas a little, but you could certainly bump up to 3 cans if you want. And I haven’t verified this, but I hear that Whole Foods 365 organic chickpeas are the best (read: softest), so grab those if you want!
Pasta Con Ceci (adapted from Victoria Granof’s recipe in Chickpeas)
Cook time: 20-30 minutes
Serves: 6
For Dietary Restrictions
Gluten free: use gluten-free pasta
Dairy free: this recipe is dairy free
Kids Can Help
Peel and smash the garlic, open cans, drain and rinse chickpeas
Ingredients
¾ cup extra virgin olive oil (yes, really!)
9-10 large cloves of garlic
1 6 oz can good tomato paste (I recommend organic)
1 tablespoon kosher salt, or more to taste
2 15-ounce cans of chickpeas
1 ½ cups uncooked ditalini pasta (or another small pasta like macaroni or mini shells)
6 cups boiling water
Crushed red pepper flakes, for serving (optional)
Directions
Step 1
Peel and smash the garlic cloves; set a pot of water on to boil; drain and rinse the chickpeas.
Step 2
In a large saucepan with a lid, heat the olive oil over medium heat until it shimmers. Add the garlic and cook, stirring frequently, until it is toasted (light brown) and fragrant.
Step 3
Add the tomato paste and salt to the pan; cook briefly until parts of the tomato paste start to brown.
Step 4
Scrape up the browned bits, then stir in 6 cups of boiling water along with the pasta and chickpeas. Cover and simmer until the pasta is cooked and most of the liquid has been absorbed. Serve with crushed red pepper if desired.
