There’s something magical about the way Italians transform humble pantry staples into soul-warming comfort food, and this Ditalini Rigati Pasta with Chickpeas is a perfect example. This rustic dish, known in Italy as “pasta e ceci,” brings together the earthy richness of chickpeas with perfectly cooked pasta in a silky, aromatic sauce that feels like a warm hug in a bowl.
What makes this recipe special is the technique of blending half the chickpeas with olive oil to create a naturally creamy base – no heavy cream needed. The soffritto of finely chopped vegetables builds the flavor foundation, while fresh herbs and a generous drizzle of quality olive oil bring everything together. It’s the kind of dish that proves you don’t need fancy ingredients to create something truly satisfying.
This one-pot wonder is perfect for busy weeknights when you want something more interesting than plain pasta but don’t have hours to spend in the kitchen. The entire dish comes together in about 40 minutes, and the best part? It actually tastes even better the next day, making it ideal for meal prep or feeding a crowd.
Ingredients You’ll Need
- Ditalini Rigati pasta (or any short tube pasta)
- Canned chickpeas
- Fresh carrot
- Yellow or white onion
- Fresh garlic
- Canned whole peeled tomatoes
- Fresh rosemary
- Bay leaves
- Extra virgin olive oil
- Pecorino cheese
- Salt and black pepper
- Water
Essential Tools
- Cheese grater – for fresh Pecorino (if using a block)
Large, heavy-bottomed pot or Dutch oven – for building the soffritto and cooking the pasta - Immersion blender – crucial for creating the creamy chickpea base
- Two medium bowls – for separating the drained chickpeas
- Sharp knife – for finely chopping vegetables
- Cutting board – preferably wood for easy cleanup
- Can opener – for the chickpeas and tomatoes
- Wooden spoon – for stirring without scratching your pot
- Measuring cups and spoons – for accurate proportions
Ditalini Rigati Pasta with Chickpeas
Ingredients
- 12 oz Ditalini Rigati pasta
- 2 cans chickpeas 15 oz each, drained and rinsed
- 1 carrot finely chopped
- 1/4 onion finely chopped
- 1 garlic clove crushed
- 1 can whole peeled tomatoes 14.5 oz
- 1 sprig fresh rosemary
- 3-4 bay leaves
- 4 tablespoons extra virgin olive oil plus more as needed
- Pecorino cheese to taste
- salt and pepper to taste
- 2 1/2 cups water
Instructions
- Add a generous amount of extra virgin olive oil to one of the bowls of chickpeas (at least 2-3 tablespoons) and start blending with your immersion blender until you get a creamy consistency. Add a few splashes of water if the sauce is too thick to blend well.
- Chop your carrot and onion for the soffritto and set aside. Be sure to chop it finely, making it smaller than the pasta.
- Crush your garlic and set aside, or wait to crush the garlic directly into the soffritto when you reach this step.
- Add a generous amount of extra virgin olive oil to one of the bowls of chickpeas (at least 2-3 tablespoons) and start blending with your immersion blender until you get a creamy consistency. Add a few splashes of water if you’re unhappy with the consistency.
- Next, give the immersion blender a rinse before using it again to gently crush your tomatoes.
- Heat your large pot on low heat and add about 4-5 tablespoons of extra virgin olive oil. Once the oil is sufficiently heated, add the soffritto (chopped carrot and onion).
- Stir and allow to simmer then add in your bay leaves and fresh rosemary. Continue stirring to coat it all in the oil and cover the pot so the flavors infuse.
- After approximately 5 minutes, remove the lid and add crushed garlic. Stir the ingredients again and add about 2 tablespoons of water to prevent the garlic from burning. Cover for another 5 minutes so the flavors further combine.
- Next, remove the lid and some of the rosemary leaves from the stem. Then, remove the stem from the pot.
- Add the crushed tomato sauce to the pot and quickly stir then add the second can of chickpeas plus salt and pepper to taste. (Don’t overdo it with the salt!)
- Stir again then remove the bay leaves and add your pasta. Once your pasta is added, stir vigorously to combine with the sauce and soak in the flavor.
- Once everything is well mixed, add 1 cup of water and stir continuously as the pasta cooks.
Ingredient Questions
Can I use a different pasta shape?
Yes, any short pasta like penne, rigatoni, or even elbow macaroni works well. The key is choosing a shape that can hold the creamy chickpea sauce effectively, so avoid long pasta like spaghetti or linguine.
Can I use dried chickpeas instead of canned?
Yes, but you’ll need to soak and cook them first. About 1 cup dried chickpeas equals 2 cans. Soak them overnight, then cook until tender before proceeding with the recipe. The advantage is better texture and flavor control.
What if I can’t find Ditalini Rigati pasta?
Regular ditalini or any tube-shaped pasta is fine. The ridged (rigati) version just helps hold the sauce better, but smooth pasta will work perfectly well.
Can I substitute the Pecorino cheese?
Absolutely! Parmesan and Romano work well, or use nutritional yeast for a vegan option. Each will give a slightly different flavor profile but all complement the dish nicely.
Do I have to use fresh rosemary?
Dried rosemary works too, but use about 1 teaspoon instead of 1 sprig since dried herbs are more concentrated. Add it with the other seasonings rather than removing stems.
Technique Questions
Why blend only half the chickpeas?
This creates a creamy base while keeping texture from whole chickpeas. Blending half with olive oil makes a sauce that coats the pasta, while the whole chickpeas provide pleasant texture contrast.
What’s a soffritto?
Soffritto is an Italian flavor base of finely chopped vegetables (carrots, onions, and celery or garlic) slowly cooked in olive oil. It’s the foundation that gives this dish its rich, complex flavor.
How finely should I chop the vegetables?
Chop them smaller than the pasta pieces so they integrate well into the dish. Aim for pieces about 1/4 inch or smaller – they should almost disappear into the sauce.
Can I skip the immersion blender?
You can mash the chickpeas with a fork or potato masher, but the texture won’t be as smooth and creamy. The immersion blender creates the silky base that makes this dish special.
Cooking Questions
How do I know when the pasta is done?
Since the pasta cooks directly in the sauce, taste-test frequently after about 10-12 minutes. It should be tender but still have a slight bite (al dente). The pasta will continue cooking slightly even after you remove it from heat.
What if the mixture gets too thick?
Add warm water gradually, about 1/4 cup at a time, while stirring. The pasta absorbs liquid as it cooks, so you may need to add more than you expect. The final consistency should be creamy but not dry.
Can I make this ahead of time?
Yes, but add extra liquid when reheating as pasta absorbs sauce over time. Store in the refrigerator for 3-4 days and reheat gently on the stovetop, adding water or broth as needed.
How much salt should I add?
Start with 1/2 teaspoon and taste, adjusting as needed. Remember that canned chickpeas, Pecorino cheese, and the tomatoes all contribute salt, so build up gradually rather than adding too much at once.
Dietary Questions
Is this vegan?
Not as written due to the Pecorino cheese, but it’s easily made vegan by omitting the cheese or substituting with nutritional yeast for a cheesy flavor without dairy.
Is this gluten-free?
Use gluten-free pasta to make it so. All other ingredients are naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.
How can I add more protein?
Add Italian sausage (remove casings and brown with the soffritto), pancetta, or simply use an extra can of chickpeas. You could also stir in some white beans for variety.
Can I make it spicier?
Add red pepper flakes to the soffritto, use spicy Italian sausage, or include a fresh chili pepper with the garlic. Start with a pinch and build up to your heat preference.
Storage & Serving
How long does this keep?
Store in the refrigerator for 3-4 days. The flavors actually improve after a day as they meld together. For longer storage, freeze for up to 3 months, though the pasta texture may change slightly.
What should I serve with it?
This works as a complete meal but pairs beautifully with crusty Italian bread, a simple arugula salad with lemon vinaigrette, or roasted vegetables like zucchini or bell peppers.
Can I freeze leftovers?
Yes, for up to 3 months. Freeze in individual portions for easy reheating. Thaw overnight in the refrigerator and reheat gently on the stovetop with additional liquid as needed.
