Italy
Pasta e Ceci, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Heat 2 tbsp olive oil in a skillet over medium heat, add 2 cloves minced garlic and 1 tsp chopped fresh rosemary, and cook for 1 minute until fragrant.
- 2
Add 3 tbsp tomato paste, 1 can drained chickpeas, and 500 ml chicken broth, bring to a simmer, and mash half the chickpeas with a fork to thicken.
- 3
Add 110 g ditalini pasta directly to the skillet and simmer over medium heat for 10 minutes until the pasta is tender and rich, then season with salt and black pepper.
How it's eaten in Italy
In Italy, it is often finished with a generous drizzle of high-quality extra virgin olive oil and freshly grated Parmigiano-Reggiano at the table.