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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Recipe Information
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)
Instructions
Heat the olive oil in a large saucepan over medium heat.
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.
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.
Add the remaining whole chickpeas to the pan along with the tomato passata. Stir well to combine.
Pour in the vegetable stock and bring the mixture to a gentle simmer.
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.
Season the dish with salt and black pepper to taste.
Once the pasta is cooked al dente, remove the rosemary sprig and discard it.
Serve the Pasta e Ceci hot, garnished with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 35.3 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 917 mg | 71% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3275 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
