5 Ingredients or Fewer
Victoria Granof’s Pasta con Ceci
Popular on Food52
119 Reviews
Carina
January 17, 2024
A nice, comforting and versatile dish. It's so simple to make with pantry staples. I'd suggest adding an anchovy or a splash of fish sauce for a touch of umami.
I've made this countless times for my family. It was a lifesaver during the height of the pandemic. You can also add some spinach at the end and cover the pot for it to wilt.
I've made this countless times for my family. It was a lifesaver during the height of the pandemic. You can also add some spinach at the end and cover the pot for it to wilt.
Angelika
August 25, 2023
This was quick and delish, and the family enjoyed! Bcs I had it on hand, I added some diced zucchini and topped with some crisped prosciutto and Parmesan. Will definitely make again!
fionad
June 8, 2022
I'm not going to lie- chickpea pasta sounded very unappealing to me. But I was out of everything except these ingredients and was desperate. And omg this was so freaking good!! We had zero leftovers. Great meal!
Annaperenna
May 9, 2021
This is one of my favorite recipes. It's fast. It's easy. And it is delicious. I make it whenever I want a quick and easy pantry dinner.
aclincol
February 24, 2021
I just made this w previously roasted spaghetti squash and white beans. I used less water - maybe 2/3 cup. It was great! All I had was Trader Joe’s paste and CA olive oil and it was very good just with staples.
Michel
January 1, 2021
This was delicious. High ratio of tastiness to effort! I might increase the water to 2.5 cups.
JV
December 18, 2020
I’ve made this many times, it’s delicious every time. I’ve made it low fodmap with garlic oil and gluten free ditalini. I’ve made it with garlic as well. I always add a small parmesan rind. I also always fry the chickpeas with the oil and tomato paste for a bit to help caramelize and deepen the flavor. Always use my best quality olive oil and double concentrate tomato paste, and the salt is essential. I’ve also cut down the oil to 1 tbs with no issues a few times.
JV
December 18, 2020
Another note. I fry the pinch of chili flakes in the first step with the garlic to let it infuse and deepen in flavor. Then, based on how I’m feeling I’ll add a bit of milder aleppo chili once it’s cooked.
Cheryl
September 21, 2020
This is a great idea and sounds so easy but really didnt look or taste good. I added lots of cheese to give it flavor and thicken the 'soupiness'. Edible but nothing special.
Bret S.
July 16, 2020
I love this as my base recipe. I use 2 cups of chicken stock though and also fresh rosemary with the garlic in the oil. The rosemary really goes well with this. Also adapted it for the instant pot and cook it on high pressure for 4 minutes. Comes out perfect!
Noe50
July 8, 2020
I made this and it was very bland. Not sure what I did wrong. Looked like a straightforward recipe.
CarmelJennifer
June 27, 2020
Love this so much and make it every few weeks. We definitely use a lot more garlic and let it brown well before adding the tomato paste. It’s good with escarole or kale wilted in towards the end, but often enough we leave it out.
Jan M.
May 13, 2020
Scrumptious recipe! This was my first attempt & it had loads of flavor. Assume my high quality olive oil, Mutti double concentrated tomato paste and Rummo Tubetti Rigati was the ticket. I also added chopped spinach and a cube of parmigiano rind per a couple helpful reviews. My adjustments were 4 TB tomato paste (vs 3 TB), 3/4 cup pasta (vs 1/2 cup ~ wanted a more even distribution between beans and pasta) and 2 1/2 cups water because several people mentioned it was dry. This was far from dry. Don't skimp on salt, pepper nor hot red pepper flakes. My only trepidation was finding a 'toasting' balance to prevent the garlic from burning. I was very careful not to turn the heat up too high and coddle the garlic, stirring constantly at a low heat. What took me so long to make this flavorful and healthy meal?
Jan M.
May 13, 2020
Scrumptious recipe! This was my first attempt & it had loads of flavor. Assume my high quality olive oil, Mutti double concentrated tomato paste and Rummo Tubetti Rigati No72' was the ticket. I also added chopped spinach and a cube of parmigiano rind per a couple helpful reviews. My adjustments were 4 TB tomato paste (vs 3 TB), 3/4 cup pasta (vs 1/2 cup ~ wanted a more even distribution between beans and pasta) and 2 1/2 cups water because several people mentioned it was dry. This was far from dry. Don't skimp on salt, pepper nor hot red pepper flakes. My only trepidation was finding a 'toasting' balance to prevent the garlic from burning. I was very careful not to turn the heat up too high and coddle the garlic, stirring constantly at a low heat. What took me so long to make this flavorful and healthy meal?
PCD
May 5, 2020
Delicious comfort food! This is so simple to make that it seems approachable even when I come home late from work and feel too tired to cook. I add arugula on top to feel healthy. Thanks for a delicious vegan recipe!
pamire
May 4, 2020
This is on permanent rotation at our house. I make it with chickpeas cooked in the Instant Pot (for just 3 minutes after an overnight soaking!) and always use the cooking liquid instead of water (à la Deb Perlman). I also make her garlic, hot pepper flake and olive oil drizzle for the top of it. Toss in a Parmesan rind too if you have one.
Kim
April 16, 2020
Quick, simple and absolutely delicious! Appreciate the short list of pantry ingredients. I read other reviews and added some chicken broth rather than water. I had a bag of baby spinach that needed to get used up, so I tossed in a few handfuls for the last 5 minutes of simmering time.
sotis
April 8, 2020
This is delicious! I followed the recipe and it turned out great.. def want a good quality olive oil, I think it makes all the difference
If I were to make this again I would use more liquid, it was so good and I wanted it to be more like a hearty soup than noodles+ceci in a broth. So good. Great for quarantine with limited ingredients.
If I were to make this again I would use more liquid, it was so good and I wanted it to be more like a hearty soup than noodles+ceci in a broth. So good. Great for quarantine with limited ingredients.
Tashy&Mame
April 4, 2020
This was incredibly good. One of the best dinners I've ever had. I added generous amounts of nutritional yeast and Jack Daniels, plus an entire package of chopped spinach (frozen, because that's what we had). It was perfect. I'm going to make it again tomorrow.
ihaventpoisonedyouyet
March 29, 2020
After watching Amanda Hesser make this a few days ago...a week ago...a month ago...who knows anymore...I gave it a whirl. Initially I thought the ingredients were incompatible and boy, was I wrong. For a fast, simple, easy to make meal, this was amazingly good and deceptively nuanced.
Olivia L.
March 29, 2020
Was prob the best pasta we have had in a long time. Easy and heart warming. Added the extra olive oil as Amanda suggested in video (assuming I watched it properly) and added a dash of Anchovy paste!
cmtm
March 28, 2020
This is a fantastic recipe as is but is easily adaptable to taste. The second time I made it, I had some chickpea pasta on hand, so I used half regular pasta and half chickpea. I didn't have tomato paste, so I used a 200 gram container of tomato purée, and it was great. Don't skip the red pepper flakes unless they're really not your thing.
Suzanne H.
March 25, 2020
Made this last night. I was a bit disappointed by lack of flavor but I think that's because I'm out of "good" olive oil and tomato paste which really inform the taste. To amp up flavor I added anchovie paste, black pepper and salt. Agree with others that it needed more broth but overall a terrific pantry dish to make in a pinch. Happy to have tried it!
Nancy M.
March 19, 2020
I have made this many times and I love it so much. I find I like it even better with cannellini beans and I like to add a parmesan rind. And though it might be a sacrilege I'm thinking nest time I'll add some crumbled bacon.
Carrie S.
March 13, 2020
i have made this 100+ times! LOVE the simplicity. we add tons of peppers and Italian spices and double the garlic. i remember reading "adult spagettios" - spot on!
tonifla
February 12, 2020
Quick, easy & delicious! Don’t skimp on the garlic. I put big cloves in it & it all smelled & tasted wonderful!
Amy
May 5, 2020
I meant the whole head of garlic, not a "whole clove!" Funny me! The few ingredients when combined make a truly standout dish. Since I made this the first time, I am never without the ingredients necessary for this dish.
Susukup
February 6, 2020
There is no greater recipe. By which I mean faster or better tasting. Have all your ingredients ready, cause it is lightning quick. It's adult spaghettios, but also magic.
paula
January 24, 2020
My sister Cha-Cha brought a similar recipe back from Brindisi, Italy. She got it from her neighbor Carmella so we call it Ceci di Carmella. The few differences are 2 cans of chicken broth instead of water, 1 cup diced tomatoes, a few red pepper flakes, (depending on desired heat), and the celery tops chopped from a bunch of celery. Also a family favorite.
John
December 9, 2019
My wife and I just enjoyed this dish! It was as described, like being on a balcony in Naples. I followed the recipe exactly with one exception. I doubled the recipe so 3 cups water 1 cup chicken broth.
This dish is pure simplicity with wonderful flavors that when complimented by a glass of Italian red make for a nice dinner for 2. Add in Andrea Bocelli songs while you prepare and when you dine. Enjoy!
This dish is pure simplicity with wonderful flavors that when complimented by a glass of Italian red make for a nice dinner for 2. Add in Andrea Bocelli songs while you prepare and when you dine. Enjoy!
Heather A.
December 6, 2019
This is the recipe we make most often in our house. It is excellent as-is, but I generally add a few things and would recommend any or all of them, if you feel like it. I use low-sodium or no-salt chicken stock instead of water, and I add a bay leaf and a Parmesan rind to the simmer. I also double the recipe and use a whole tube of double-concentrated tomato paste. But my newest favorite addition to this dish is making some oven-crisped kale to sprinkle on top, to sneak a green vegetable in there. To make it: tear a bunch of de-ribbed curly kale into bite-size pieces, massage a tablespoon of olive oil into them, spread them out on a baking sheet, sprinkle with salt and pepper, and bake at 375º for about 10 or 15 minutes, until the kale is getting crispy around the edges. Then crush/sprinkle them on top of the pasta con ceci. So delicious! (And of course a shower of Parmesan, as well.)
Krispyecca
October 31, 2019
This recipe is amazing. I make it for lunch probably twice a week. It is what Spaghetti-O's wants to be when it grows up. I find it almost miraculous that I can make a delicious and filling meal from practically nothing. Sometimes I throw a handful of spinach in there if I have it, but mostly I make it just as the recipe states.
PG T.
October 31, 2019
Grown-up Spaghetti-O's - great description! I love to throw in big handfuls of julienned baby spinach. And any fresh minced herbs i have lying around - thyme, oregano, rosemary, basil. A glug of wine doesn't hurt either - grown-up for realz! ;o)
EmMa
October 3, 2019
This recipe was a big disappointment...tried it for my husband who loves the canned variety. This recipe has no flavor, despite my being very generous with the garlic and red pepper flakes. I agree with other reviewers, the amount of liquid listed is definitely insufficient. The “soup” was essentially pasta in unflavored sauce by the time it was cooked. Seems like most people add other ingredients, if I try it again I will too — or several handfuls of fresh herbs — anything to add some flavor!
Michal
October 1, 2019
super easy and tasty - love that these are ingredients I always have on hand!
COlleen
September 17, 2019
Amazing!! So simple and so much flavour! Will be making a tonne more of this.
debbie J.
September 12, 2019
Funny, I remember as a kid, my Nonna would make Pasta e Ceci on fridays (or pasta with peas and potatoes...couldn’t eat meat on Fridays) and was embarrassed because my other catholic friends were having fried flounder....I considered it “pheasant food” 😔...now it’s considered an Italian Specialty!
Lisa S.
July 10, 2019
Wonderful, warming and inexpensive comfort in a bowl. Don't tell her I said this, but it's even better than my ex-mother-in-laws (1st gen Philly Italian)
chrisdls
May 22, 2019
My whole family loves this recipe SO much (that's really saying something, as my two teenagers rarely agree on any food). I double it for the 4 of us, and usually add a whole bunch of lacinto kale, stemmed and roughly chopped, right after everything gets simmering well. We eat this almost once a week -- it's so good and so quick and easy.
Kristin M.
March 26, 2019
I questioned how good this would because it is so simple. I'm so glad I tried it because it has become a staple in my kitchen. It's delicious, easy and quick. I add extra roasted garlic and sprinkle parmesan at the table. This recipe is a winner!
EmFraiche
February 25, 2019
Loved this! So simple. I used one cup of chickpea cooking liquid and a cup of water that I’d used to rehydrates some dried ancho chilies a few days ago which gave a really nice but subtle smoky flavor. 🤗
Aviva
February 5, 2019
Ok, first of all, this recipe is delicious. It is true alchemy that this handful of ingredients can make such a rich and satisfying meal. For me, however, it’s a bit starch heavy, so when I make it again in a couple of days, I will probably halve the beans and starch. I dont know if I simmered mine too long, b/c it seemed that the amount of broth wasn’t enough for all that starch.
Felicia G.
January 8, 2019
I'm an Italian-Hungarian raised by a Hubgarian Mom who learned to cook at the stove of my Italian grandmother. Ours was not a household of goulash and stuffed cabbage, but lasagna, Sunday Sauce and Homemade Meatballs. Friday night meals were laid back and meatless. Over my 62 years I've eateb many a bowl of Chickpeas and Ditalini. Its a staple in Italian households and tacky for someone named Victoria Granof to infer that its a recipe of her own conjuring.
Susan B.
November 4, 2018
Like many others, I have made this several times. I cook my chickpeas from dried, then use the liquid from the chickpeas to boil the pasta, topped off with chicken broth as needed. I almost always use orecchiette, as someone else mentioned it traps the chickpeas perfectly. In doubling the recipe, however, I use much more pasta than called for - two cups, instead of the one cup a strictly doubled recipe would use. That means some extra liquid is needed too. It heartily feeds my family of three, with some nice leftovers for lunches the next day. Next time I have to remember to add some finely chopped anchovies when I cook the garlic!
Maggie
September 9, 2018
I've enjoyed this several times - it's a wonderful make-ahead for lunches. Sometimes I use a little chunk of butter in the beginning rather than olive oil (and keep a close eye on it so it doesn't burn) - it completely changes the flavor. This time of year, I also dice a zucchini and saute it a little before I add the garlic, and I always toss a couple of handsful of chopped spinach close to the end (or a little earlier if frozen).
If using canned chickpeas, open the can before you start and taste one - if they're a little too firm for your taste, simmer them in their liquid in a separate saucepan alongside the skillet until it's time to add them (or, if you have some kind of pan-washing phobia and/or time on your hands, simmer them in the skillet, remove them, then proceed).
If I could give this recipe 17 stars, I would!
If using canned chickpeas, open the can before you start and taste one - if they're a little too firm for your taste, simmer them in their liquid in a separate saucepan alongside the skillet until it's time to add them (or, if you have some kind of pan-washing phobia and/or time on your hands, simmer them in the skillet, remove them, then proceed).
If I could give this recipe 17 stars, I would!
dona
September 9, 2018
I absolutely love this stuff! Admittedly, it was hard to use all the olive oil without guilt, and I did question just smashing and not chopping the garlic, but it all works. The epitome of "comfort food."
Janet H.
July 26, 2020
I've made this numerous times for a couple of years and love reading the comments. I've altered some things as time goes on. This is truly a classic recipe. Yes, chicken broth instead of water....use a high quality evoo and toss in a green at the end with parmesan cheese! LOVE IT!!!!
Lauren M.
August 7, 2018
Great, easy weeknight meal that my family loves. We serve ours alongside a salad and some warm crusty bread.
Amy
July 1, 2018
I could have sworn that the recipe had called for double-strength concentrated tomato paste at one time. I've never used it before and I bought it specifically for this recipe. Someone over a year ago referenced this also when discussing the tomato paste. Could there have been an editor's note at one time? I dearly love this recipe and am going to continue making it using the concentrated tomato paste but I wonder if anyone could solve this little mystery of mine. *sigh*
EmFraiche
February 26, 2019
I just saw on America’s Test Kitchen’s Instagram review of tomato paste that the double strength paste is cooked a bit longer than what is in the cans, but their taste testers couldn’t tell a difference between the concentrated paste and the regular. I think you could use either in this recipe and it would come out fine. I used double strength in the amount called for in the recipe and it was delicious. 🙂
juwu_eats
June 29, 2018
made this yesterday.
I found that it lacked a bit of flavour, so it needed some seasoning corrections with a little pinch of sugar, some bayleaves and oregano.
all in all, a good recipe. One pot weeknight wonder <3
I found that it lacked a bit of flavour, so it needed some seasoning corrections with a little pinch of sugar, some bayleaves and oregano.
all in all, a good recipe. One pot weeknight wonder <3
Brittany C.
February 5, 2018
I added peppers and some chicken and it was delicious!! Will definitely be making this again. Thank you for putting together this recipe
Beckypj
January 4, 2018
Simple and delish! I tried with gluten free noodles. The noodles take up more water/liquid so be sure to adjust for that. It was a hit!
Fran M.
January 2, 2018
Peas & pasta
I make a dish that’s quick & easy. It’s a go to recipe.
Sauté an onion, throw in a can of peas with the water, An 8oz. Can of tomato sauce a hand full of any pasta. Some parmigiana cheese. Cook until the pasta is cooked and eat. One pot.
I make a dish that’s quick & easy. It’s a go to recipe.
Sauté an onion, throw in a can of peas with the water, An 8oz. Can of tomato sauce a hand full of any pasta. Some parmigiana cheese. Cook until the pasta is cooked and eat. One pot.
Jennifer O.
December 31, 2017
Ok, I'm a lazy cook... I'll admit it. But this recipe... this recipe is a lazy cook's DREAM. So easy. So quick. So good!! I made the recipe as written with every intention of eating half and putting the leftovers in the fridge. Couldn't.Stop.Eating.It. :)
Gregory S.
December 24, 2017
This is an awesome recipe. My picky daughters favorite. Delicious as is, or I add some fresh rosemary or thyme if available. So simple and delicious.
Sabra
November 27, 2017
This really is the perfect dinner when you need something delicious on the table very quickly. For four people I use the entire small can of tomato paste, a couple more cloves of garlic, the whole can of chickpeas-including the liquid (I think it adds to the body of the soup). and 4-5 chickpea cans of cold water. As someone else mentioned, a Parmesan rind tossed into the pot adds great flavor. I bring everything to a low boil, add one cup of ditalini, and cook until the pasta is al dente. Sometimes I’ll chop about three large handfuls of fresh baby spinach and add it in to simmer for the last five minutes of cooking. And if I happen to have some on hand, a spoonful of ricotta makes a great topping for each serving.
Vinaigrette
November 21, 2017
I add two chopped anchovies and two Tbsp. chopped pancetta to the garlic and then add 1 1/2 cups hand-crushed plum tomatoes in their juice. Chicken broth gives a richer flavor than water; a piece of Pecorino Romano rind added while the soup is covered and simmering ramps up the flavor. Grated cheese and a basil leaf or two to top off each serving.
Jill M.
August 20, 2017
This turned out great -- I added a couple more garlic cloves, some greens, chopped cherry tomatoes and a spice blend I got while in Italy. Served with grated pecerino romano cheese. Definitely will make it again -- super easy and delicious!
megaronios
August 14, 2017
I used pasta water (from making spaghetti) instead of just plain water and it helped give the sauce a nice richness and thickened it up. It smelled like garlic bread while cooking but wasn't overwhelming when eaten. I love how versatile this is (the add-in options are awesome). I think next time I'll throw in some spinach to wilt just because I can.
PG T.
June 20, 2017
I LOVE this recipe. This is the kind of stuff the Italian mothers & grandmothers I grew up with in Northern NJ made of an almost DAILY basis. With one change. TWO cloves of garlic? Make that 10-12. And I gobble up every last one of them. :o)
FrugalCat
June 17, 2017
I use small shell pasta (Bariila makes both a white fiber and a whole wheat version) and it came out great. The pasta is the perfect size to trap a lone chickpea inside!
PG T.
June 20, 2017
Trapping the lone ceci in a pasta shell. You sound like an Italian nonna and I like that.
Becky
May 9, 2017
I love this dish. Could you please tell me what alterations I might need to make in order to double the recipe so it serves 4? Thanks so much!
Maria J.
March 28, 2018
Just use twice as much of everything! That means anentire can of tomato paste, so you needn’t measure it; but if you can measure one cup of ditalini, you should be able to do it again...thereby doubling it. ;-)
Angela D.
May 7, 2017
I made this for one and topped it with parmesan and parsley, and I went heavy on the red pepper flakes. Fantastic.
Jenn K.
April 29, 2017
I started this by browning 2 Italian sausages (removed from their casings) and then continued on as written. I also doubled the pasta and increased the water to 3 cups. Will definitely make again! The sausage wasn't absolutely necessary but I had it in the fridge to use up, so I did.
Cheryl
April 27, 2017
Loved this. A double batch is in order! I added finely chopped onions and sauteed plus 4 cloves of smashed garlic. Instead of water, I used homemade vegetable broth and less salt. I had tiny shells of brown rice pasta that were great. Going to make more!
Erika
April 20, 2017
I had been searching for the perfect pasta e ceci recipe and after several disappointments I am so glad that I came across this one. I have made it twice already, and it is so good. It was a bit too salty the first time (nothing a bit of water didn't fix) so my only advice would be to reduce the amount of salt initially and then add more if need be. That said, this is super easy for those nights you don't feel like cooking !
Megan
March 14, 2017
I, too, loved this and have added it to my recipe-less, mid-week, no-plan-for-dinner repertoire. I added a little parmesan rind because I had it on hand and increased the pasta:bean ratio.
hardlikearmour
March 9, 2017
This is delicious, easy, and comforting -- I've made it 3 times since you posted it. It's exactly what I want to eat after a draining work day. The best part is the garlic -- I put in 4 cloves so my husband and I each get 2. Great find!
RayShine
February 16, 2017
I made this a little bit too spicy, so I stirred in a little goat cheese at the end. Delightful!
Martin
February 11, 2017
OMG! Seconding Vanessa here. Anyone who hasn't found this recipe is missing out. I absolutely love it! The fact that there is hardly any cleanup, is done quickly and takes very little work can hide the fact that this tastes delicious! Will be a staple for years to come. Thank you so much!
Vanessa A.
February 4, 2017
I just made this tonight and it was incredibly easy and so delicious! And seriously... don't use all of the olive oil.
Jamie
January 22, 2017
I made it as is and tossed in a handful of parmesan at the end. Delicious and fast!
Paulina R.
January 20, 2017
I'm making this now and 1/2 cup of pasta does not seem enough for 2...? But I don;t see anyone bringing this up, so I'll try it this way. Maybe I should hve cooked the tomato paste more but I was afraid of burning the garlic. Next time I think I'll remove the cooked garlic before adding the paste. Cheers.
Nomnomnom
February 3, 2017
Agree about the amount of pasta. I made this twice using 8 oz. or half a package. I also felt it was a bit bland (sorry!) and added herbs and chili flakes while cooking, with a sprinkle of fresh herbs at the end and finishing salt. Cheers.
Beckie F.
January 19, 2017
We found this incredibly bland, even with a drizzle of olive oil and red pepper flakes on top.
Martin
February 12, 2017
Did you use the same paste she does? It says on it that it is "Double concentrate" so maybe that makes a difference? I would encourage you to try it with that specific one, as I believe it makes a difference.
Paula D.
January 17, 2017
Love this dish so much--it's vaguely familiar, the culinary equivalent of an old friend with whom I'm happy to reconnect. Important to actually sizzle and fry the tomato paste so it tastes rich and not raw. I sizzled mine with a thyme sprig and finished the dish with grated lemon zest. Kids gobbled it up, I'll make it again and again. USE ALL THE OIL!
Diana A.
January 15, 2017
I enjoyed this dish with my old pop, but I recommend doubling the garlic and using a garlic press so there aren't any large chunks. I'm going to add some chicken soup base next time. I'm also going to make the garbanzos from scratch because it will really improve the flavor. I agree that it is better with cheese. We had ours with generous applications of Parmesan. I may just add some frozen spinach next time around for a complete meal. Molto bene!
Michelle J.
January 12, 2017
Do you keep the garlic in after browning or do you remove it before adding the tomato paste? I left it in and it seemed like having large-ish chunks of garlic floating in the soup was too much. Maybe it needs to be crushed into smaller segments?
Heidi R.
January 12, 2017
I left the garlic in, though I kind of split the (large) garlic cloves in half. Hafta say, they were mighty tasty, so I'd def leave 'em in!
Suzy Q.
January 13, 2017
Hi Michelle, I really smashed my raw garlic before adding it as the recipe stated. No floating garlic. They somewhat disintegrated in the process. My finished product was not at all watery/soupy. I'll also try it with orzo, sounds good as do white beans. Removing the skin from the garbanzo beans was a pesky task.
fearlessem
January 11, 2017
Made this tonight with orzo and it was really delicious -- tasted like more than the sum of its parts. A great super-easy weeknight meal!
Heidi R.
January 9, 2017
This is an excellent recipe to have in one's repertoire . . . the only modification I made was to throw in some fresh spinach near the end. I was blown away by how sophisticated the finished dish was . . . I'd serve this for company!
Next time, I'm going to add anchovies to the garlic/oil . . .
Next time, I'm going to add anchovies to the garlic/oil . . .
Connie T.
January 8, 2017
This dish is begging for cheese. If you have feta in the 'fridge, so much the better.
Suzy Q.
January 8, 2017
Just curious...can I get canned garbanzo beans without skins?
I took the time to remove the skins for this recipe....
Thanks.
Also good idea cannelli beans sounds like a good option....
I took the time to remove the skins for this recipe....
Thanks.
Also good idea cannelli beans sounds like a good option....
Philomena M.
January 8, 2017
I like it better with cannelli beans. I make it two ways. One with tomato sauce, one with sun dried tomatoes. They burn have very different tastes. I've never done it with paste. I will try this one as is. Then with cannelli. Thank you
Polly
January 8, 2017
How about if I have only a tube of double-strength tomato paste? Halve the amount?
Suzy Q.
January 8, 2017
I use Trader Joe's double concentrate and since the recipe called for 3 Tbls I used 1 1/2 and it came out fine...more, for me, would have been too intense.
Good luck, Polly!
Good luck, Polly!
Suzy Q.
January 7, 2017
Admittedly I am not much of a cook. I do, however, love really good food prepared with excellent ingredients, love and creativity. On a whim I decided to try this recipe after having had success with the maple granola.
I found the trick to that was to somewhat under cook.
This recipe of pasta soup was amazingly simple. When I first finished it I wasn't too impressed. It sat a while and developed beautifully. I then added a bit of organic oregano, freshly ground black pepper and a bit of red pepper flakes. I loved it and my cheffy husband was impressed.
Give it a go, you'll be happy you did. It couldn't be an easier recipe...
Thank you for making me smile after attempting a recipe. It is all too often 😫
Next time I'll add a bit of crisp, crumbled bacon.
I found the trick to that was to somewhat under cook.
This recipe of pasta soup was amazingly simple. When I first finished it I wasn't too impressed. It sat a while and developed beautifully. I then added a bit of organic oregano, freshly ground black pepper and a bit of red pepper flakes. I loved it and my cheffy husband was impressed.
Give it a go, you'll be happy you did. It couldn't be an easier recipe...
Thank you for making me smile after attempting a recipe. It is all too often 😫
Next time I'll add a bit of crisp, crumbled bacon.
See what other Food52ers are saying.