Pasta e Ceci sits in the useful space between soup and pasta. Too much liquid and it becomes thin. Too little and the chickpeas feel heavy. The best version is brothy enough to eat with a spoon but starchy enough to cling to the fusilli.
We keep the base direct: chickpeas, rosemary, garlic, a little tomato, and olive oil. Gusta fusilli gives the broth more surface to hold onto, which matters in a dish this simple.
Set servings and units first. You can change them anytime.
Warm the olive oil, garlic, and rosemary in a heavy pot over medium heat for 2 minutes. Do not let the garlic brown.
Stir in the tomato paste and cook 1 minute. Add the chickpeas with 1 cup of their liquid and mash about one-third of them against the side of the pot.
Add 2 1/3 cups hot water or broth and bring to a simmer. Season lightly with salt.
Add the fusilli and cook 9 minutes, stirring often and adding more hot water if the pot tightens too quickly.
Remove the rosemary and garlic. Finish with black pepper and a thin thread of olive oil.
You made Pasta e Ceci. Time to eat.
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Mash only part of the chickpeas. That gives the broth body while leaving enough whole chickpeas for texture.
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Six Italian regions. Nothing reformulated. Imported direct.
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