Skip to content

Pasta e ceci

Pasta e Ceci

Ingredients

  • 1 tbsp olive oil
  • 2 cups (300 g) cherry tomatoes
  • 2–3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup (160 g) small pasta (like tubetti)
  • 1 tsp Italian seasoning
  • 2–3 cups vegetable broth (as needed)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Salt and black pepper, to taste

Utensils

  • Large pot with lid
  • Wooden spoon
  • Knife and chopping board

Information

Cost: $
Preparation time: 30 minutes
Yield: 3 servings (300 g each)

Preparation Method

  1. Heat olive oil in a large pot over medium heat. Add cherry tomatoes, cover with a lid, and cook ~10 minutes until softened and bursting.
  2. Stir in garlic and tomato paste. Cook 2 minutes until tomato paste caramelizes.
  3. Add pasta and Italian seasoning. Toast for 1–2 minutes, then add vegetable broth. Cover with lid and bring to a gentle simmer.
  4. Season with salt and pepper. Simmer 15–20 minutes, stirring often, until pasta is al dente and liquid is absorbed.
  5. Remove from heat. Stir in chickpeas until warmed through.
  6. Serve hot with grated cheese and a drizzle of olive oil.