Pasta e' cecere (pasta with chickpeas)
This is a simple recipe to start with (we were able to whip it up in less than an hour) but also a delicious one.
Here's what you'll need:
-1 large beefsteak tomato (Nonna recommends"from the yard")
-Extra virgin olive oil
-Garlic
-Fresh basil
-1 small hot pepper
-1 can of chickpeas (we used "Cento" canned chickpeas imported from Italy. You could also use dried chickpeas but this will add a lot more prep time to the recipe)
-1/2 a pound of pasta (more about this later)
First, we chopped up the tomato and sauteed it in a medium saucepan with olive oil, garlic, and basil for 10-15 minutes. Then we threw in the hot pepper (whole).
All you have to do next is add the beans and continue to cook for another 10-15 minutes. In the mean time, put on pasta water to boil.
Nonna explained to me that one of the most important aspects of this dish is the type of pasta you use with the beans and sauce. We use Anna brand 100% semolina flour pasta imported from Italy (88 cents a pound at Price Right stores). You should try to use imported pasta if you can find it--we like Barilla, Del Cecco, or Anna. Stay away from Wegmans brand/Price Chopper brand if you can.
Additionally, you need to pick a shape of pasta that works well with the dish. We chose "Gnocchi" shape, but other good options would be Tubetini, Elbows, Shells, or Pipette. You need a short, fat pasta with a hole in it so that the sauce/beans will get caught inside and every bite you take will have the appropriate ratio of pasta, sauce and beans. Under no circumstance should you use linguine, spaghetti or any other long, thin pastas.
Once you have cooked and drained the pasta, add it to the beans and sauce and cook them together for 3-5 minutes so the flavors can combine. Serve it hot! Use grated Parmigiano Reggiano if you like.
Here's Nena enjoying the Pasta e' cecere!