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❤️💕

19 comments

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

    Like

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