PASTA E CECI ALLA ROMANO

“Everything you see I owe to pasta.”

SOPHIA LOREN

Hi there,

Last week we had a winter storm that dumped a lot of snow over the course of two days. On “snow days” my thoughts always run to a nice warm homemade pot of soup. I started to go through my pantry to get inspired and discovered I had a lot of canned chickpeas and a lot of ditalini. Earlier that morning I read a recipe in the NYT Cooking column for Pasta and Ceci. I decided that this would be a delicious dinner and fun recipe to customize. I also like that this is a one pot soup, no other clean up required. What follows is my version of Colu Henry’s recipe.

Ingredients

  • 3 tablespoons of olive oil
  • 3 chopped leeks
  • 1 small container of mirepoix
  • 3 tablespoons of garlic paste
  • 2 teaspoons of chopped fresh rosemary
  • 2 sprigs of thyme
  • 1/2 tsp of red-pepper flakes
  • salt and Aleppo pepper to taste
  • 1 can of san Marzano whole tomatoes
  • 1 can of chickpeas, drained
  • 1 cup of ditalini
  • 1 parmesan rind
  • pecorino romano for serving

Directions

  • add olive to a deep pot
  • saute mirepoix, leeks and garlic
  • then add part rind along with rosemary, thyme and pepper flakes
  • sauté the above together until thoroughly cooked
  • then add canned tomatoes and break up with your fork and cook for 10 minutes
  • take 1/4 of the chickpeas and mash them
  • add mashed and whole chickpeas to the pot and cook for another 10 minutes
  • add 3 cups of water and bring to a boil
  • add ditalini to the pot and cook al dente
  • remove parm rind and thyme sprigs and serve with pecorino

Special Note: The NYT recipe suggested adding to the soup 4 cups of chopped escarole, kale or radicchio which I am sure would have been delicious but I didn’t have any of those in the larder.

Ciao, Bernadette❤️💕

21 responses to “PASTA E CECI ALLA ROMANO”

  1. OM …. G! this is our mom’s favorite dish and yours looks amazing! Love all the ingredients in your recipe. thanks so much!

  2. This looks scrumptious! I would definitely make this a weekend dinner thing. Thanks for sharing this recipe Bernadette!! 🙂 Can’t wait to give it a try.

  3. I have been digging around in my pantry also. I found several cans of chick peas also. I used three cans in 3 been salad.that I canned in half pints. I still have more to use up. You gave me an idea to use another one up. Thanks for sharing.

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