Pasta with Chick Peas
Pasta with Chick Peas
A comforting pasta e ceci: short pasta in a rosemary-scented tomato and chick pea sauce, half of it pureed for body, finished with optional feta.
Prep: 10 minutes · Cook: 30 minutes
What Is Pasta with Chick Peas?
A rustic Italian pasta e ceci: short pasta in a rosemary-scented tomato and chick pea sauce. Pureeing half the chick peas gives the sauce a creamy body without any cream.
Why Make Pasta with Chick Peas?
- Hearty, economical and protein-rich
- Naturally vegetarian (and vegan without the feta)
- Pantry-friendly with canned chick peas and tomatoes
- Rosemary gives it a warm, aromatic note
- Comes together in about 40 minutes
Unico Products Used in This Recipe
Ingredients
- 1 1/2 cups onion (finely chopped)
- 2 cloves garlic (minced)
- 2 sprigs fresh rosemary (about 2 inches each)
- 3 cups whole tomatoes (chopped, undrained)
- 2 tbsp olive oil
- 3 1/2 cups chick peas (drained)
- 1 lb ditali or tubetti
- 2/3 cup feta cheese (crumbled, optional)
- fresh tomatoes (chopped, optional)
- salt and black pepper (to taste)
Instructions
- Combine the onion, garlic, rosemary and oil in a well-seasoned skillet and sauté on low heat about 10 minutes, until the onions are soft and golden.
- Add the tomatoes and half the chick peas and cook about 10 minutes.
- Remove and discard the rosemary sprigs.
- Puree the tomato-chick pea mixture in a blender until smooth, then return it to the skillet.
- Stir in the remaining chick peas and season with salt and pepper.
- Meanwhile, cook the pasta in boiling water until al dente; drain.
- Toss the pasta with the chick pea sauce in a large bowl and serve immediately, topped with feta and chopped fresh tomatoes if desired.
Cooking Tips
- Puree half the chick peas for a creamy sauce
- Use a short pasta like ditali or tubetti to mirror the chick peas
- Don't skip the rosemary — it defines the dish
- Save pasta water to adjust the sauce's thickness
- Finish with a drizzle of olive oil and cracked pepper
Frequently Asked Questions About Pasta with Chick Peas
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1. What pasta is best for pasta e ceci?
Small shapes like ditali, tubetti or other soup pastas echo the size of the chick peas and hold the sauce.
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2. How do I make it vegan?
Simply leave out the feta; the dish is otherwise plant-based.
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3. Why puree half the chick peas?
It thickens and enriches the sauce naturally, giving a creamy texture without cream.
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4. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; it thickens, so loosen with water when reheating.
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5. Can I use dried chick peas?
Yes; soak and cook them until tender first, then use as you would canned.
Cooking Guides & Tips
- A Guide to Italian Beans: Cannellini, Romano, Chick Peas and Kidney A guide to the beans Italian cooking leans on — cannellini, romano, chick peas and kidney beans — and how to use them, canned or dried.
- High-Protein Vegetarian Cooking with Beans and Legumes How beans, chick peas and lentils deliver plant protein, and easy ways to build filling vegetarian meals around them.
- Ultra Balanced: Beans, Rice and Tomatoes for Meals That Fill You Up A protein-plus-grain formula — beans, rice and tomatoes — for balanced, satisfying meals that keep well and stretch a budget.
Pasta with Chick Peas Made Simple
Pasta with Chick Peas is humble, nourishing comfort food rooted in Italian home cooking. Unico chick peas and tomatoes make the creamy, savoury sauce a true pantry meal.