Pasta e Ceci Estiva
Pasta e Ceci Estiva
Summertime Pasta with Chickpeas and Fresh Tomatoes
Pasta with chickpeas is one of those dishes that you can find in both island and mainland regions, though the aromatics and choice of pasta change from place to place. I love the versions that are served on the islands in the summertime, when a few plump, ripe tomatoes are added to the broth to give a hint of acidity to the earthy soup. This recipe is inspired by one I was served by my friends the Carfagnas, who make wine under the Altura label on the Tuscan island of Giglio. On Giglio, this dish is served with pasta all’uovo, pasta made with flour and eggs. Use the recipe for ravioli panteschi dough (page 242) and simply cut the rolled pasta into 2-inch diamonds, then cook them in the chickpea soup. Alternatively, give the soup a Bay of Naples flair by using dried pasta mista corta, the classic accompaniment to bean soups around the bay. Malloreddus (see page 236), ditalini, or any pasta shape that’s approximately the size of a chickpea work well, too. You can modify this dish for the winter by replacing the fresh tomatoes with 1 tablespoon of tomato paste that you fry with the herbs until it turns the color of terra-cotta, or with 4 ounces of canned whole peeled tomatoes, crushed by hand, that you add after the herbs.
Ingredients (13)
Ingredients (13)
Instructions
Heat the olive oil in a large pot over low heat. When the oil begins to shimmer, add the garlic, onion, carrot, and celery. Season with salt and cook until the onion has softened and turned translucent, about 15 minutes.
Add the sage and rosemary and cook until fragrant, about 30 seconds.
Add the tomatoes. Season with salt and cook until they begin to lose their liquid and concentrate slightly, about 10 minutes.
Add the chickpeas and water to cover by a few inches.
Cover and cook until the chickpeas are cooked through and nearly falling apart, about 1 hour 20 minutes.
Add the pasta all’uovo, season with salt, and cook until it loses its raw flavor, about 3 minutes.
Serve garnished with pepper and a drizzle of olive oil. Dust with Parmigiano-Reggiano (½ cup), if you wish.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
