Pasta e Ceci alla Napoletana
A thick Neapolitan stew of mixed short pasta and tender chickpeas simmered with garlic, rosemary, and tomato paste until rich and spoon-coating.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large heavy-based saucepan
- •Wooden spoon
- •Ladle
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 9 g
- protein
- 18 g
- calories
- 480 kcal
Instructions
- 1
Heat the extra virgin olive oil in a large saucepan over medium heat.
- 2
Add the garlic, chilli, and rosemary sprig, cooking until fragrant and the garlic turns light golden.
- 3
Stir in the tomato paste and fry for one minute until darkened and sweet.
- 4
Add half the chickpeas and roughly mash them with the back of a wooden spoon.
- 5
Add the remaining whole chickpeas, the cheese rind, and half the warm stock.
- 6
Bring the liquid to a gentle simmer and cook for ten minutes to blend the flavours.
- 7
Tip in the pasta mista and stir continuously so it does not stick to the bottom.
- 8
Pour in the remaining hot stock in splashes as the pasta absorbs the liquid.
- 9
Simmer until the pasta is al dente and the liquid becomes thick and creamy.
- 10
Remove the rosemary sprig, stir in chopped parsley, and rest for two minutes before serving with grated pecorino.
Chef's tips
To achieve the classic Neapolitan azzeccata texture, keep stirring frequently and only add hot liquid in small amounts. Mashing part of the chickpeas releases their starches, thickening the broth naturally without requiring cream or flour.
Ingredient substitutions
- pasta mista → ditalini, tubetti, or broken pieces of spaghetti
- Pecorino Romano → Parmigiano Reggiano for a milder finish
Storage
Store leftover pasta e ceci in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a saucepan with a splash of hot water or broth to loosen the thickened starch.
Common mistakes to avoid
- •Adding too much liquid at once, turning a dense, creamy stew into a thin soup.
- •Failing to stir the pasta mista regularly, which causes the pasta to scorch at the base.
- •Discarding the chickpea cooking liquid, which holds valuable starch and savoury depth.
Serving suggestions
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