Some nights you just need some comfort food and a good glass of wine.
When that’s the case, pasta e ceci is the perfect answer. Unfussy and easy to prepare with pantry staples, it’s a warm and soothing antidote to a long week and the perfect way to ease into the weekend.
This pasta soup, as our boys call it, is nourishing and soothing. Garlic and rosemary provide a fragrant base to the broth, while chickpeas and pasta all’uovo (egg-noodles) give it a hearty texture. There is hardly a more simple and delicious dish. Our stomachs are full and our minds are at peace.
We recommend you try a Saladini Pilastri Rosso Piceno with your pasta e ceci. This organic blend of Montepulciano and Sangiovese is a well-balanced and earthy wine with nice spiciness and acidity.
- Extra-virgin olive oil
- 2 cloves garlic
- 1 spring rosemary
- 2 cans of chickpeas
- 6 cups water
- 1 cup whole tomatoes, pureed
- 2 cups egg-pasta fettuccine, broken into pieces
- Black pepper
- Quarter each clove of garlic lengthwise and sauté it along with the entire sprig of rosemary (do not remove the needles) in olive oil over medium heat until the garlic is golden brown and the rosemary has turned a sage green color. Remove the garlic and rosemary, and discard.
- Rinse the chickpeas and add them to the seasoned olive oil. Let them cook over medium heat for 5 minutes.
- Add the water and tomato puree, and stir. Turn the heat up to high and let it come to a boil uncovered. Add salt and black pepper to taste.
- After a few minutes, spoon out approximately 2 cups of chickpeas, crush them or puree them in a food processor, and return the to the pot.
- When the soup boils, add the pieces of fettuccine and cook until al dente.
- Remove from heat and serve in soup bowls with a drizzle of olive oil on top.