Pasta e Ceci


  • Dutch oven
  • Spatula
  • Cutting board
  • Knife
  • Large pot (cooking pasta)
  • Colander


  • ½ large onion diced
  • ¼ C extra virgin olive oil
  • 2 Tablespoons butter
  • 1 teaspoon red pepper flakes
  • 1 can 28 ounce crushed tomatoes
  • 2 cans chickpeas – 1 drained and rinsed 1 not drained
  • Parmesan Reggiano cheese optional
  • 1 lb. pasta – orecchiette shells or any small/medium sized pasta
  • 1 Tablespoon Italian seasoning

Optional Additional Seasonings

  • 1 whole clove freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste


  • In Dutch oven, heat extra virgin olive oil and butter on medium heat. Add diced onion and red pepper flakes, and sauté until translucent.
  • Add crushed tomatoes, Italian seasoning and cook for about 20 minutes.
  • Meanwhile, bring separate pot of salted water to a boil and cook pasta according to package instructions.
  • Add 2 cans of chickpeas – 1 can drained and 1 can including liquid. Cook for about 10 minutes, then reduce to low heat until pasta is done.
  • Once pasta is done cooking, reserve 1 cup of pasta water. Drain remaining and add pasta to Dutch oven. Sauce should be thin. If needed, add reserved pasta water to desired consistency.
  • Stir to combine. Option to finish with freshly grated Parmesan Reggiano cheese.
  • Serve immediately.