Pasta and chickpeas alla romana

Pasta and chickpeas alla romana

Pasta and chickpeas alla romana has its roots in the humble cuisine of Lazio. It was the people’s dish — simple, hearty, and made with easily available ingredients: legumes, homemade pasta, and garden herbs. Even in ancient Rome, cooks prepared “lagane e ceci” — a mix of pasta and chickpeas valued for its simplicity and nutritional richness. Over time, the recipe evolved into the bold version typical of Rome today: adding anchovies to the sauté gives the dish its unmistakable depth and savoriness.

Nowdays, pasta and chickpeas remains a symbol of home cooking and comfort, warming hearts and tables on cold days.

🍽️ Serves: 4 ⏲️ Time: 25 minutes

🧺 Ingredients:

• 300 g short pasta (ditalini)

• 320 g cooked chickpeas

• 2 garlic cloves

• 15 ml extra virgin olive oil

• 1–2 anchovy fillets in oil

• 150 g chopped or peeled tomatoes

• 80 ml water

• 1 sprig of rosemary

• Salt and black pepper to taste
  

🥣 Instructions:

1. Cook the chickpeas

   If using dried chickpeas, soak them overnight in plenty of water. The next day, drain and cook with water and rosemary until tender. Keep about 80 ml of the cooking water and the rosemary sprig.
   

2. Make the soffritto

   In a large pan, heat the olive oil, add minced garlic and anchovies. Stir until the anchovies melt completely and release their rich aroma.
   

3. Add the tomato

   Add the chopped tomatoes and water. Stir and simmer for 10–15 minutes until the sauce thickens and becomes fragrant.
   

4. Cook the pasta

   Boil the pasta until al dente. Add it to the tomato sauce along with the chickpeas, mix well, season with salt and pepper, and let everything blend for a few minutes over low heat.
   

5. Serve

   Serve hot with a drizzle of raw olive oil.

💡Tips:

• Use chickpea cooking water to adjust consistency.

• Mash a few chickpeas for extra creaminess.

• Add rosemary to the pasta water for a stronger aroma.