- This flavorful recipe is quick and easy to prepare—perfect for busy weekdays.
- Stanley Tucci discovered the recipe in “The Farm Table” cookbook by Chef Julius Roberts.
- It’s rich in protein and fiber, and pairs well with a salad and bread to soak up any sauce.
Stanley Tucci shared a cozy, one-pan recipe perfect for the chilly autumn months: pasta e ceci. Adapted from Chef Julius Roberts, this hearty, nutrient-packed dish combines pasta and chickpeas for a satisfying, comforting meal rich in flavor—an ideal weeknight go-to. Tucci showcased the dish on Instagram, describing it as “a perfect autumn dish” that’s both simple and full of flavor.
In the video posted to Instagram, Tucci shares that he found the recipe in Roberts’ cookbook, The Farm Table. “He’s a chef here, in England,” Tucci says. “I think he’s amazing.” Based on this recipe, we’re inclined to agree with him.
The recipe starts by warming olive oil in a pan, then adding finely chopped garlic and a touch of chile for warmth. Next, he tosses in a sprig of rosemary and a couple of bay leaves, infusing the oil with a cozy, aromatic depth that is sure to make your kitchen smell incredible. After a few minutes, Tucci adds in a chopped onion, leek and carrot, letting the vegetables sauté until they soften. This veggie-packed step is crucial, as it brings a natural sweetness to the dish while packing in fiber and nutrients.
Once the veggies are tender, a spoonful of tomato puree goes in, adding rich tomato flavor to the base. Tucci then stirs in a can of plum tomatoes, along with a sprinkle of salt. To enhance the heartiness, he adds an undrained can of chickpeas and lets everything simmer for about 15 minutes. The chickpeas bring some protein and fiber, making it a meal that’ll keep you full long after you’ve cleaned your plate.
For a creamy texture without having to use any cream, Tucci purees a second can of chickpeas and adds it to the sauce to make it a touch creamier. “That gives a really beautiful sort of thickness to it,” Tucci explains. He reserves a portion of the sauce to prevent the pasta from soaking up too much liquid, then stirs in cooked large elbow pasta. You can substitute any pasta of your choice, though he recommends a smaller-shaped pasta. (We suggest macaroni or cavatappi for our cozy Pasta e Ceci recipe.)
For the finishing touch, Tucci spoons some of the reserved sauce over the plated pasta and drizzles it with a bit of olive oil. This one-pan pasta e ceci is exactly the kind of hearty, budget-friendly dish that’s easy to make and even easier to fall in love with.
Pair it with something bright and fresh, like our Apple, Fig and Brussels Sprouts Salad, to add more fall flavor and veggies to your meal—or just to stretch the recipe to feed a big group. With a few pantry staples, this classic pasta dish is perfect for busy weeknights, delivering big on flavor, warmth and comfort—without requiring hours in the kitchen.
Frequently Asked Questions
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What does pasta e ceci mean?
In Italian, it simply means pasta and chickpeas, a classic and hearty stew originating in Rome.
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Who is Chef Julius Roberts?
He is a cookbook author and former London chef who decided to leave behind the fast-paced restaurant industry to work on a small farm in the English countryside. He focuses on simple and affordable ingredients, many of which are featured in his book, “The Farm Table.” This book is organized by seasons, allowing readers to make the most of freshly grown produce. His Pasta e Ceci recipe serves four and is perfect for fall. It can be prepared in just 10 minutes and cooked in 35, making it an ideal choice for busy weeknights.
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Where can I get a copy of the recipe?
Other than purchasing the book, we provided a link to Stanley Tucci’s Instagram page, where he does an excellent job showing everyone how easy it is to make the recipe.
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What ingredients will I need to have on hand to make the recipe?
You’ll need garlic, yellow onion, leek, carrot, olive oil, red pepper flakes, fresh rosemary sprigs, bay leaves, tomato paste, whole, peeled plum tomatoes, chickpeas, small pasta of your choice and salt and pepper.
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How should I store leftovers?
Store leftovers in an airtight container for about 3 days. You can gently reheat it in the microwave in 1-minute increments or on the stovetop on medium-low heat until warmed through. The pasta will absorb a lot of the liquid, but you can add a little water or broth if need be.
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What should I serve with Pasta e Ceci?
In addition to a salad, we would pair it with garlic bread, focaccia or any favorite rustic bread to mop up leftover sauce in the bottom of your plate.
