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–+ servings

Aunt Margie's Pasta è Ceci (Pasta and Chickpeas)

Aunt Margie’s Pasta è Ceci was more soupy than my mother’s Pasta è Fagioli. It had no tomato sauce. This is my interpretation. I have made the liquid a little thicker by emulsifying the cheese and oil at the end. Aunt Margie never used wine. That is my addition. To prepare dry chickpeas, combine 1 pound of dry chickpeas, 7 cups of water, 1 tablespoon salt, 2 bruised garlic cloves, one bay leaf, ½ teaspoon whole black pepper, and a piece of Parmesan cheese rind. Cook in the Instant Pot for 15 minutes or simmer, partially covered, adding more water if needed, till tender but not mushy. If not using the Instant Pot, add the salt after about 15 minutes of simmering. Measure out 3 ½ cups of cooked chickpeas. Reserve the remainder for another use. Use the cooking liquid as described below. Aunt Margie's pasta è ceci was usually so soupy that it was served in bowls. Feel free to make yours as loose as you would like.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 pound ditalini or other very small dry, cut pasta
  • 3 1/2 cups cooked dry chickpeas or two 15 to 16 ounce cans
  • 1/3 cup dry white wine
  • 1/2 onion finely diced
  • 1/3 teaspoon dried oregano
  • 4 cloves garlic bruised
  • 1/3 cup extra virgin olive oil
  • 1/2 cup Pecorino Romano cheese grated, plus more for serving
  • 1/4 cup extra virgin olive oil
  • salt to taste
  • black pepper freshly ground to taste

Method
 

  1. Measure out three cups of chickpea-cooking liquid or use the liquid from canned chickpeas adding water to make three cups.
  2. Combine chickpea liquid, white wine, diced onion, oregano and black pepper in a Dutch oven large enough to hold the cooked pasta comfortably. Bring to a boil and simmer approximately 20 minutes, until the onion is tender.
  3. Meanwhile, brown the garlic in 1/3 cup of olive oil over gentle heat.
  5. When the garlic is brown, remove it and reserve the oil.
  6. Cook the pasta in two quarts of heavily salted, boiling water until the pasta retains just a little crunch at the very center.
  7. Reserve at least two cups of the pasta-cooking water.
  8. Pour some of the remaining pasta-cooking water into the serving bowl to warm it while proceeding with the recipe.
  9. Drain the pasta and immediately add it to the seasoned chickpea-cooking liquid along with the chickpeas.
  10. Add the garlic-infused oil and salt and black pepper to taste.
  11. Simmer gently, covered, until the pasta is just al dente. Add some of the reserved pasta-cooking water as needed.
  12. When the pasta is al dente, add more of the reserved pasta-cooking water, if necessary, to make a slightly soupy mixture.
  13. Remove from the heat.
  14. Stir in the Romano cheese and 1/4 cup of olive oil to create a glossy sauce.
  15. Add a bit more of the pasta-cooking water if needed to thin the sauce as the combination of cheese and olive oil will create an emulsion that will thicken the sauce.
  16. Taste and adjust salt and pepper.
  17. Serve immediately with additional freshly grated Pecorino Romano cheese.

Notes

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