Pasta E Ceci Jamie Oliver
Jamie Oliver’s Pasta e Ceci is a comforting one-pot wonder that combines rustic Italian flavors with simple, wholesome ingredients for an easy weeknight meal. This hearty dish features creamy chickpeas mashed into a velvety base, enhanced with fragrant garlic, a touch of rosemary, and a subtle kick of chili flakes. Tomato passata and vegetable stock simmer together with small pasta like ditalini or elbow macaroni, creating a rich and satisfying texture. Ready in just 40 minutes, it’s perfect for busy families or solo diners looking for a quick yet nutritious homemade meal. Top with fresh parsley and optional Parmesan cheese for an extra burst of flavor. This vegetarian classic is filling, budget-friendly, and packed with warmth, making it a must-try addition to your comfort food collection.
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Ingredients
- 2 tablespoons Extra-virgin olive oil
- 2 cloves Garlic cloves
- 1 sprig Rosemary sprig
- 0.5 teaspoons Chili flakes
- 400 grams Canned chickpeas
- 200 grams Tomato passata
- 200 grams Small pasta (like ditalini or elbow macaroni)
- 750 milliliters Vegetable stock
- 1 to taste Salt
- 1 to taste Black pepper
- 1 handful Fresh parsley
- 50 grams Parmesan cheese (optional, for serving)
Directions
Step 1
Heat the olive oil in a large saucepan over medium heat.
Step 2
Peel and finely chop the garlic. Add it to the saucepan along with the rosemary sprig and chili flakes. Cook for 1–2 minutes, stirring, until fragrant.
Step 3
Drain and rinse the canned chickpeas. Add half the chickpeas to the pan and mash them with the back of a spoon or a potato masher to create a thick, creamy texture.
Step 4
Add the remaining whole chickpeas to the pan along with the tomato passata. Stir well to combine.
Step 5
Pour in the vegetable stock and bring the mixture to a gentle simmer.
Step 6
Add the pasta and cook according to its package instructions, stirring frequently to prevent it from sticking to the bottom of the pan. If the mixture becomes too thick, add a splash of water or more vegetable stock.
Step 7
Season the dish with salt and black pepper to taste.
Step 8
Once the pasta is cooked al dente, remove the rosemary sprig and discard it.
Step 9
Serve the Pasta e Ceci hot, garnished with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1665.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1916.8 |
| Total Fat 57.2g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 40mg | 0% |
| Sodium 6102.3mg | 0% |
| Total Carbohydrate 273.0g | 0% |
| Dietary Fiber 34.7g | 0% |
| Total Sugars 35.3g | |
| Protein 79.6g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 916.9mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 3274.6mg | 0% |
Source of Calories