Pasta e Ceci (alla romana)

This is a pasta for both the Gladiators and the Poets.

The Pasta e Ceci is a classical Roman dish. Well known for its simple ingredients and comforting vibe. There are many versions, and you can adapt it to your taste. This is the one we make at home, give it a try!

Why is it for Gladiators and Poets?

In the Ancient Rome, chickpeas were considered a super food and loved by all. Roman poets used to eat - a rudimental version of - Pasta e Ceci. Orazio, one of the most famous Italian poets, literally wrote "I just can't wait to go home and eat pasta and chickpeas", in a letter to a friend after a long debate. Gladiators, on the other hand, were given roasted chickpeas right before their fights as they would give them extra strength.

Its two souls make Pasta e Ceci the perfect pasta to share, no matter if you are a Poet or a Gladiator.

INGREDIENTS:

This recipe is for 4 people The best pasta for this sauce is Maltagliati or a mix of pasta shapes (they just need to have the same cooking time). Want to learn how to make fresh pasta? Check our workshops!

• 300 g dried chickpeas or 400 g boiled (if they are in can or jar, keep the preservation water)

• 150 g pasta

• 1 garlic clove

• 1 red chili pepper or chili flakes, as needed

• 1 can tomato sauce (salsa, passata or polpa)

• A few sprigs of rosemary

• Extra virgin olive oil, as needed

• Salt, to taste + Macchè tip • Stale bread or crackers

THE RECIPE:

If you have dried chickpeas follow step 1 and 2, if you get them already cooked jump to step 3. 1. Soak the Chickpeas:

Soak the dried chickpeas overnight in lukewarm water.

2. Cook the Chickpeas:

The next day, drain them and cook in plenty of water with a few sprigs of rosemary for at least 2 hours, until tender.

3. Prepare the Base:

In a large pot, heat some extra virgin olive oil and grind the garlic clove and the chili pepper/flakes. Let it simmer for a few seconds at medium heat. Stir in the tomato sauce and cook over medium-high heat until slightly reduced (for about 5 minutes).

4. Add the Chickpeas:

Add the cooked chickpeas along with part of their cooking/preservation water, making sure they are completely covered by the tomato sauce and their own water. Let simmer for about 10 minutes to allow the flavors to combine.

5. Make it creamy:

With the help of an immersion blender, blend about 1/3 of the chickpeas and tomato sauce in the pot. You can also put the chickpeas and the tomato sauce in a mixer and then move it back to the pot. Add about a glass of warm water and bring the sauce to boil.

Cook the Pasta:

Add the pasta directly to the pot and cook according to instructions, or until al dente and the starch has thickened the broth to a creamy consistency.

MACCHÈ TIPS:

This is one of our favorite pasta, so we got two tips for you! Number one: If you want your Pasta e Ceci to taste perfect, you better wait for a few minutes before serving it. The starch will do its job, and the pasta will be extra creamy! Number two: While you wait for the pasta to rest, you could make some fried bread crumbs to add a crunchy kick to your meal. How? It's super easy! Crush any kind of bread into crumbs (it can be crackers or regular bread) with a knife or a blender. Heat up a small pan with some olive oil (cover the bottom of the pan), then fry the bread until crunchy. Plate your Pasta e Ceci with some drops of olive oil and your fried bread crumbs on top!