Slowly simmering hearty chickpeas with playful bites of Ditalini, pasta e ceci is a traditional southern-Italian favorite that delivers comfort with every mouthful. Known as a cucina povera dish, pasta e ceci was originally a popular dish among Italian peasantry. Like the best Italian dishes, it turns simple and affordable ingredients into a harmonious and warming dish.

PASTA E CECI

Serves 4

INGREDIENTS

▢ 2 tbsp Bona Furtuna Extra Virgin Olive Oil
▢ 1 small yellow onion, minced
▢ 1 carrot, minced
▢ 1 celery stalk, minced
▢ 3 cloves garlic, minced
▢ 2 tbsp fresh rosemary, finely chopped
▢ 1 tbsp dried oregano
▢ 1/2 tsp red pepper flakes
▢ 2 cups Bona Furtuna Original Passata Sauce
▢ 1 1/2 cups cooked chickpeas (or 1 15 oz can drained and rinsed)
▢ 3 cups Chicken or Vegetable Broth
▢ 1 cup Bona Furtuna Ditalini
Salt and pepper to taste

DIRECTIONS

1. Heat oil over medium heat in a medium pot or deep-sided pan.
2. Add the onion and sauté for roughly 3 minutes or until translucent.
3. Add the garlic, rosemary, oregano, salt, pepper and red pepper flakes and sauté for 30 seconds before adding Passata sauce and chickpeas.
4. Cook until the chickpeas have softened but still have a little bite, roughly 15 minutes.
5. Add 3 cups of water and the ditalini.
6. Cover and cook until the ditalini are al dente, roughly 10 more minutes.
7. Season further with salt and pepper if needed and serve with shredded parmesan if desired.
8.  Mangiamo.