Pasta e ceci


  • 320 pasta (pipe rigate type)
  • 500 gr steamed cheakpeas
  • 1 onion finely chopped
  • 1 celery finely chopped
  • 1 garlic glove finely chopped
  • 1 carrot finely chopped
  • salt
  • pepper
  • 120 gr diced pancetta (or bacon)
  • 4 tablespoons extra virgin olive oil
  • 200 ml tomato purée
  • 1 sprig of rosemary
  • veggie broth

ditalini  ceci cotti  onions finely chopped  celery finely chopped  garlic finely chopped  carrots finely chopped  salt shaker  black pepper  pancetta a dadini  extra virgin oil  tomato paste  rametto rosmarinobrodo-vegetale

Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion, celery, garlic and carrot, and cook until vegetables are translucent, about 5 minutes. Add salt and black pepper, then 1 spig of rosemary and diced bacon.

pasta e ceci soffritto  pasta e ceci 2

Let it cook for a few minutes, then add the steamed cheakpeas and vegetable broth, and a couple of minutes later the tomato purée and cook for about 15 minutes at medium heat. After this time whisk 1/3 of the cheakpeas until creamy.

pasta e ceci frullatore  pasta e ceci unire ceci frullati con interi

Meanwhile cook the pasta in the boiling, salted water until al dente, then drain it and add it to the legumes and cook all the ingredients together for about 5/6 minutes.

pasta e ceci unire pasta e ceci

Serve hot.

Buon appetito!