Uncle Larry Adventures

Italian Classics · Lazio

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Pasta e Ceci

Pasta e ceci, a chickpea and pasta soup common in central and southern Italy: chickpeas simmered with garlic, rosemary and tomato, half blended for body, finished with short pasta.

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Pasta e Ceci

Chickpeas doing the heavy lifting

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Pasta e ceci, a chickpea and pasta soup common in central and southern Italy: chickpeas simmered with garlic, rosemary and tomato, half blended for body, finished with short pasta.

Prep
15 min
Cook
45 min
Total
1 hr
Serves
6 servings

Ingredients

6 servings
  • 3 cups cooked chickpeas with their liquid
  • 2 garlic cloves, sliced
  • 1 sprig rosemary
  • 2 tablespoons tomato paste
  • 1 cup ditalini or other short pasta
  • Chili flakes, optional
  • Olive oil, salt, black pepper
View list

Instructions

  1. 01

    Bloom the aromatics. Soften garlic, rosemary and chili in olive oil, then stir in the tomato paste.

  2. 02

    Simmer the chickpeas. Add the chickpeas and their liquid plus water to cover. Simmer 25 minutes.

  3. 03

    Blend a scoop. Purée a ladleful of chickpeas and stir it back in for a creamy base.

  4. 04

    Pasta in the pot. Add the pasta and cook until just tender. Rest five minutes before serving.

Larry’s rule: It thickens as it sits. Serve it looser than you think — by the time bowls hit the table it's perfect.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Pasta e Ceci

What it is

Pasta e Ceci is a soup recipe rooted in the direct, savory cooking of Lazio and Rome. This version makes 6 servings in 1 hr and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: bloom the aromatics, then simmer the chickpeas, then blend a scoop. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 3 cups cooked chickpeas with their liquid — supports the dish's balance, texture and regional character.
  • 2 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 sprig rosemary — supports the dish's balance, texture and regional character.
  • 2 tablespoons tomato paste — supplies acidity, sweetness and the recipe's tomato base.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Larry’s why

Why Larry finishes the pasta in the sauce

Draining pasta and ladling sauce on top leaves two separate things on a plate. Pull the pasta a minute shy of al dente, move it into the sauce pan with a splash of the cooking water, and toss over heat. The starch in that water emulsifies the fat and glues the sauce to every strand.

Larry’s rule: Undercook by a minute, finish in the pan.

More questions Larry gets asked →

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Questions Larry gets asked

How long does pasta e ceci take to make?
About 1 hr start to finish — roughly 15 min of prep and 45 min of cooking. That yields 6 servings.
What do you need to make pasta e ceci?
7 ingredients, starting with 3 cups cooked chickpeas with their liquid, 2 garlic cloves, sliced, 1 sprig rosemary. The full list with quantities is on this page.
How do you start pasta e ceci?
Bloom the aromatics: Soften garlic, rosemary and chili in olive oil, then stir in the tomato paste.
How do you know when pasta e ceci is done?
Pasta in the pot. Add the pasta and cook until just tender. Rest five minutes before serving.
What is the most common mistake with pasta e ceci?
It thickens as it sits. Serve it looser than you think — by the time bowls hit the table it's perfect.
Can you make pasta e ceci ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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Credit “Uncle Larry Adventures” and link to this recipe page.

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