Pasta e Ceci (Pasta and Chickpeas)

Pasta e Ceci (Pasta and Chickpeas)

Ingredients: 6


  • 1 package (1lb) of Luigi Vitelli Ditalini
  • 1 can (28oz) of Luigi Vitelli Italian Peeled Tomatoes, drained and crushed by hand
  • 1 can (14oz) of Luigi Vitelli Italian Chickpeas
  • 2 garlic cloves
  • 1 rosemary sprig
  • 4 tablespoons Extra Virgin Olive Oil
  • 3 cups chicken broth
  • 1 pinch Salt to taste
  • 1 pinch of Black Pepper to taste
  • Dried chili pepper to taste


Heat the extra virgin olive oil and garlic in a large saucepan over medium heat until the is browned. Add the tomatoes previously drained and crushed  by hand and sauté for a few minutes.

Add ¾ of the chickpeas, chicken broth, salt, dried chili pepper and rosemary. Let it cook for five minutes. Transfer the remaining chickpeas to a blender, reduce to puree and add to the saucepan .

Cook the Ditalini pasta separately in boiling salted water for four minutes. Drain and add to the saucepan until pasta is cooked (about 3 more minutes). You may need to add extra broth or warm water depending on how long pasta takes to cook.

Serve warm with freshly ground pepper on top and a drizzle  of  extra virgin olive oil.