Apparently, there are as many recipes for pasta e ceci as there are Italian grandmothers! My goal with this recipe was to bring all the flavors and elements of Pasta Fagiole soup- a creamy comfort food from my childhood- to this recipe- but unlike the soup which takes me pretty much all day to make, this traditional pasta dish is on the table in 45 minutes. Perfect for lunch on a snowy afternoon!
makes four servings
1/3 cup olive oil, plus more for serving
3/4 cup finely chopped yellow onion
3/4 cup finely chopped carrot
3 tablespoons finely chopped garlic
1 15-ounce can diced tomatoes, drained
1/4 cup chopped fresh flat leaf parsley
freshly ground black pepper
2 15-ounce can chick peas, drained
2 cups chicken stock
3/4 pound ditalini
freshly grated Locatelli Romano cheese, for serving
Put a large pot of water on to boil. Heat the oil in a second large pot over medium heat. Add the onion, carrots, and garlic, lower the heat to medium- low, and cook, stirring occasionally, until tender, about 15 minutes.
Add the diced tomatoes, the parsley, and salt and pepper to taste, raise the heat to medium- high, and cook, stirring occasionally, for 10 minutes.Add one can (11/2 cups) of the chickpeas and 1 cup of the stock, bring to a simmer, then lower the heat to medium and continue to simmer for 10 minutes more.
Meanwhile, add the ditalini to the boiling water, and cook until al dente, about 8 minutes. Place the remaining 11/2 cups of chickpeas and 1 cup of stock in the blender and purée until smooth. Stir in the purée and the ditalini, and season to taste with salt and pepper.
Serve immediately with a drizzle of olive oil and plenty of Locatelli Romano cheese.