This post is sponsored by ETTO PASTA. Recipe and method are 100% my own. Thank you ETTO PASTA for supporting the brands that help make Italian Kitchen Confessions possible!
Pasta e Ceci is a one-pot dish of pasta and chickpeas simmered with rosemary, garlic, and tomato paste — creamy, wholesome, and deeply comforting.
This dish is a classic recipe usually made in the colder months, and now that that weather has turned chiller, I am craving a bowl of of Pasta e Ceci — just the way my nonna made it every winter in her kitchen. She’d start early, soaking chickpeas overnight while the fire crackled and the scent of rosemary drifted through the house. It was humble food, but to me, it felt like love in a bowl. She taught me her tips, especially how important is the shape of pasta. She was using mezzi rigatoni and I couldn’t be happier to share that ETTO Pasta, which I am using in this recipe reminds me of the flavor and chewiness of the pasta my nonna was using.
Every time I stir a pot of this simple one-pot pasta and chickpeas, I’m reminded that comfort doesn’t need to be complicated — just made with care, in the same way ETTO PASTA is produced.
WHY THIS RECIPE STANDS OUT
Pasta e Ceci is a timeless example of la cucina povera — simple ingredients elevated by patience and love.
Why it stands out:
- Balanced Creaminess: Mashing some chickpeas makes the broth naturally velvety — no cream needed.
- Flavor Depth: Tomato paste + rosemary + Parmesan rind = Italy’s umami trifecta.
- Authentic Roots: Each region, from Lazio to Puglia, adds its own twist.
- One-Pot Ease: Everything simmers together — fewer dishes, more flavor.
WHAT INGREDIENTS DO YOU NEED FOR PASTA E CECI?
CHICKPEAS (CECI) – The Heart of the Dish
Choose your path — both authentic:
- Canned: 2 × 15 oz cans (drained, rinse, reserve ½ cup liquid). More practical for busy week night. This recipe features a canned version chickpeas.
- Dried: 1 ½ cups soaked overnight; simmer 1 hour until tender. Save the cooking water for depth. Ideal if you have more time and like doing things like my nonna was used to.
PASTA
Short shapes hold sauce best — Mezzi rigatoni from ETTO PASTA is the best shape for this recipe. Its ridged surface absorbs the broth much better and its smaller format is the same dimension of chickpeas, therefore you will enjoy a full bite of pasta e ceci.
ETTO PASTA “100% certified organic semolina” durum wheat flour and it’s grown in the US, it is a a Single ingredient pasta w/ no additives. Every shape is bronze-die extruded, produced in small batches and slow dried. For this reason ETTO PASTA has a texture that holds well any sauce of your choice and stays al dente.
Made in California, ETTO is family owned and operated. Available online and in a few selected stores, comes in a variety of shapes too!
Pro Tip: 💡 Tip: A blend of pasta shapes — known as pasta mista — is a charming southern Italian tradition for this dish. Other shapes that fit this recipe are small shells, ditalini.
OTHER KEY INGREDIENTS
- Olive oil (EVOO for sautéing + finishing)
- Garlic and onion for backbone
- Fresh rosemary — the soul of the dish
- Tomato paste for color and umami
- Broth (vegetable or chicken) + chickpea liquid for depth
- Parmesan rind for slow-melting richness
ORIGINS OF PASTA E CECI – FROM LAZIO TO VENETO
Rooted in “la cucina povera” (the cuisine of the poor), this pasta e ceci recipe celebrates resourcefulness.
Each region interprets it differently:
- Rome (Lazio): Thick, hearty, sometimes with anchovies. (Pasta e Ceci alla Romana)
- Abruzzo: Adds tomato and garlic for warmth.
- Puglia: More brothy, drizzled with olive oil and a touch of chili.
No matter the version, all share one goal: transforming humble pantry staples into soulful comfort food.
Brothy vs Stew-Like? Soupy versions are popular near the coast; thicker, mash-heavy styles warm mountain kitchens.
PRO TIPS FOR THE PERFECT PASTA E CECI
To make a great pasta and chickpeas follow this simple tips:
- Mash some chickpeas for creaminess, around 1/3 of the quantity.
- Don’t overcook the pasta.
- Finish with good EVOO.
- Parmesan rind adds deep umami.
- Adjust texture: more broth = soup, less = stew.
FAQ
Can I freeze it? I suggest to not freeze this recipe. The texture will not hold and the aim is to have a quick one pot dish that you can make with pantry ingredients.
Is it healthy? Rich in fiber and protein, low in saturated fat, it is a healthy and hearty dish.
Can I make it gluten-free? Yes, use short GF pasta.
Is Pasta con Ceci vegan? To make it vegan, skip Parmesan rind, use nutritional yeast.
Difference between Pasta e Ceci and Pasta e Fagioli? Pasta e Ceci uses chickpeas and has a base of garlic, onion and rosemary. Pasta e Fagioli uses borlotti or cannellini beans, typically features a tomato-based broth and can include other ingredients like pancetta or sausage. Pasta with Chickpeas is more popular in Southern Italy, while Pasta e Fagioli is more popular in Northern Italy and among Italian Americans in US.
Ingredients
Instructions
- Sauté the Base: In a large pot, heat olive oil. Add garlic, rosemary. Cook 6 min. Stir in onion + tomato paste.
- Let the aroma blend for a 3 minutes and add 2 tablespoons of broth to dilute the tomato paste.
- Add Chickpeas & Simmer: Add chickpeas and 2 cups of broth. Add also the Parmesan rinds. Let them simmer 15 minutes.
- Mash the chickpeas: remove around 1/3 of the chickpeas and some broth and blend them. Return to the pot and simmer gently.
- Add Pasta: Stir in mezzi rigatoni ETTO. Cook 10 minuntil al dente. Adjust thickness with extra broth.
- Plate it: Serve in in bowl, adding a drizzle of Extra virgin Olive oi and more rosemary.
Nutrition
HOW TO SERVE PASTA E CECI
Serve hot with a drizzle of EVOO and grated Parmesan or Pecorino: simple is best.
Perfect companions: crusty bread, or rosemary focaccia, simple green salad.
Best wine pairing: a glass of Chianti.
STORING & REHEATING
Refrigerate up to 4 days.
Best Before: Enjoy within 48 hours for ideal texture.
To reheat, add a splash of broth to loosen consistency.
MORE RUSTIC ITALIAN RECIPES
Classic Italian Minestrone: is a traditional soup that every family in Italy makes differently, but the common ingredients are different vegetables, beans and sometimes pasta. Another comforting meal that will leave you nourished and satisfied.
Pasta e Fagioli: a Venetian dish and a family recipe, featuring the addition of some shredded Radicchio di Treviso.
Cabbage Bean Soup: a filling vegetarian soup, great wehn cabbage is in season. Best with Savoy Cabbage.
Pasta e Ceci is more than a recipe — it’s a memory of home, family, and simple ingredients transformed into warmth. Each bowl carries a bit of Veneto’s heart, reminding us that the best comfort food is often the simplest.
✨ This pasta e Ceci recipe is a great fall seasonal recipe! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
