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The Cozy Italian Pasta You’ll Make All Winter
by OrsaraRecipes
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How to make Italian pasta with chickpeas (pasta con ceci) with fresh tomato sauce
by OrsaraRecipes
How to make Italian pasta with chickpeas (pasta con ceci) with fresh tomato sauce
Learn how to make a traditional Italian pasta with chickpeas (pasta con ceci) featuring a fresh plum tomato sauce, garlic, and hot Italian peppers. This hearty dish is cooked slowly to blend all the flavors together.
Gather plum tomatoes, chickpeas, onion, garlic, hot Italian peppers, fresh basil, salt, black pepper, and your choice of pasta. Cook the chickpeas in advance if using dried.
Fill a large pot with plenty of water and add about three teaspoons of salt. Cook the pasta for the time specified on the package (about 11 minutes), stirring occasionally.
Heat oil in a large pan over medium heat. Add finely chopped onion and minced garlic. Cook until fragrant but not browned.
Peel and seed the plum tomatoes, then add them to the pan with the hot Italian peppers. Cook until the tomatoes break down and release their juices.
Add salt, black pepper, and fresh basil to the sauce. Taste and adjust seasoning as needed.
When the pasta is nearly cooked, drain it (reserving some pasta water) and add it directly to the sauce pan. Mix well to coat the pasta.
Fold in the cooked chickpeas and their liquid. Let everything simmer together for a few minutes to blend the flavors.
Plate the pasta and garnish with extra fresh basil. Serve immediately while hot.