The Easy and Best Pasta For Busy Weeknights
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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Today we're making pasta e ceci or pasta and chickpeas. This is great meatless dish to enjoy any time of the year but it's especially great when it's cold out. Feel free to add more tomato or any additions you like to make it your own. Enjoy!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
PASTA E CECI PRINT RECIPE:
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INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (113 grams) extra virgin olive oil
2 ribs celery - diced
1 medium onion - diced
2 medium carrots - diced
5 cloves garlic - minced
¼ teaspoon crushed red pepper flakes
3 16-ounce cans (1360 grams) chickpeas - drained, but don't rinse
4 cups (946 grams) low sodium vegetable stock to start but add more as needed
1 cup (180 grams) canned plum tomatoes - hand crushed
1 Parmigiano rind
1 sprig Rosemary
½ pound (226 grams) small shell pasta or ditalini, elbows, etc
salt and pepper - to taste
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This is a great one for Lent or any time you're in the mood for a simple to make and comforting dish. As always, thank you for liking and sharing our videos! The print recipe and ingredients are linked in the description for your convenience.
At 9:10......"She did". lol That was hilarious, at least to "me". Hahahahaha!!!! I actually felt a little uneasy til you said that! lolol!!! Keep cookin' Chef!!! Love it!
I like your assistant. She seems like a very nice girl.
Definitely needed some new recipe ideas for Lent, my usual lentil soup was getting boring. Thanks!
Love your dishes! Been watching and cooking them for awhile. For people who are on a more protein based diet do you have dishes that encompass that at all?
You had it right up until the end. I make it exactly the same way...EXCEPT...the pasta. It should be fully cooked and not "al dente." It's a soup, not a first course. Also, it needs black pepper at the end with the cheese and oil. Otherwise, it's an excellent recipe.
Growing up in a roman catholic/Italian american household we ate this on meatless Fridays all the time. Cannelini beans work well too.
Good to know about the beans. I don't like chickpeas and was thinking about trying this with cannellini beans.
You made my grandma’s “past cheech” I love this. Yours is “fancy” with carrot and celery. Great video as always!
6:44. Yes, dear friend, Italian pasta is not only good, but the names of the various types of pasta are also very cute. :) The origin of the name "penne" or "pennette" (the smaller ones) comes from "penna" (the ones we use to write), given their resemblance to a classic fountain pen. As for that matter, almost all types of Italian pasta are named after something they resemble (for example "Farfalle" - Butterflies). By the way, you really made a good "pasta e ceci" congratulations ! A dear greeting from Italy ! 👋
One of my favorites is radiatore , (radiators) what a fantastic bite they have! I wish they were easier to find.
@@natalie8212 Yes, everyone then has their own favorite type of pasta. In Italy we have an infinite number of various types of pasta that unfortunately are not all present abroad. Then among those present abroad, it happens that one type is not easy to find in all supermarkets. Speaking of names, what is the Italian name of pasta that you like the most ? We saw him here in the video that he loves the word "Pennette". 😊 Regards. Ciao ! 👋
I used to work for an Italian food importer in New York. I came to love Orecchiette and Radiatore. I used to love the free samples!
Yes, orecchiette! Isn’t that little ear pasta? I love that farfalle means butterfly; I never knew! It’s so hard to choose…I like bucatini and any types of shells. Do you have some good names for shells?
@@truthinlovemama Ciao ! "Orecchiette" (small ears) is the diminutive for the word "Orecchie" (ears). Shells are the type of pasta called "Conchiglie," or the larger type called "Conchiglioni" (large shells). Greetings here from Italy ! 👋
If you immediately freeze the leftovers in individual serving size containers, the pasta doesn't get mushy. I once did an experiment where I took half my leftovers and put them in the fridge and the other half in individual containers in the freezer and it was no contest. Now I sometimes will make a big pot and immediately portion 2/3 of it into tupperware and stick them in the freezer before I've even poured myself a bowl.
Freeze while hot?
@@helenkathrynhoover7298 Now you mention it I think I let them cool down to a bit over RT first, it's been a while since I've done that. But they cool down faster in individual tupperware! The point being that you want there to be as little time as possible between when the pasta goes in the soup and when the leftovers freeze.
Good to know!
Great tip, gracias!
I'm glad you mentioned you can start with pancetta if you aren't looking to make this vegetarian. I've always had this made with a bit of pancetta in it.
I love simple, delicious recipes like this.
I love this recipe and I love when ur wife rates ur food… I feel like she accounts for all the love u seem to pour into the dish
Ah, someone else who collects pasta. I currently have 33 different pasta shapes, 13 of which came from Italy, including unusual ones like torchiette, calamarata, strozzapreti, tagliolini, radiatori, trofie, and toasted fregola.
I love trying the various shapes with different sauces.
Now that's a hobby I could embrace........"Would you like to see my pasta collection? Who could resist that??? 😘
I live in Connecticut and my sister lives in Florida. She and I are constantly sharing your recipes back and forth, and raving about them.
Love the vegitaritarian recipes, thank you.
I’ve eaten this dish for as long as I can remember. It’s easy, cheap, uses ingredients that are always in my kitchen, and very, very comforting. There are so many variations out there, so I’m sure people will find the one that best suits their tastes.
I made this for dinner tonight. I made it vegan, and used water. Added a bit of nutritional yeast to stand in for the stock. It came out really well. Super comforting.
I used it with ditalini. Cooking the pasta in the soup gave the broth this richness and body. Also, you really do need that massive amount of oil. It boils with the starch in the chickpeas and pasta, and gets kind of creamy.
Agreed that it needed lots of black pepper. Also it’s so customisable. It came out a tiny bit same-y in consistency, so I added in a handful of frozen peas at the end, and it just brightened it all up.
I had some chopped carrot and celery in my freezer, so the whole thing took almost zero time to come together. Chop an onion, smash some garlic, and then go to town. The boyfriend ate two bowls quite cheerfully, and he doesn’t usually care for chickpeas. But since they were smashed down so much, he didn’t notice it there. This will go into my meal rotations.
so you used water instead of vegetable stock, and by that made the dish vegan...🤔 ok
This looks so good. I giggled when you showed all the different types of pasta because I thought I was the only one with so many varieties. Hope James is doing better soon.
This is the first video offering of yours I have watched. I did not know PR rind could be used in cooking. Fascinated. Cheers from the UK 🍻🍻
I like to watch cooking videos but I didn't used to try them at home until I found this channel. I've made three of your dishes and they have been better than James gives them credit for. He's got a high bar. :D
When you mentioned the tiny bubbles when simmering, I was expecting a Don Ho reference!
1:06 I love the instinctive rolling of the sleeve, even though you don't have to.
Congrats on your fast growth! Long Island pride baby
I can’t wait to make this. I love chickpeas. Looks like a pretty healthy dish. thanks for sharing.🙏🏽
This dish looks fantastic. Looking forward to trying it! Thanks Jim
It’s not only fast, but healthy. 👍
You're correct...the pasta cooked together with the Chick peas, etc. gives it a nice creamy texture. I'm more a Cannellini bean fan, other than Hummus I've never cooked Chick peas. Looking forward to your recipe, ty! ❤
Little tip: you can do this kind of pasta with potatoes or lentils or beans instead of chickpeas
He's the Keanu reeves of cooking can we agree on that ?
Most definitely! 🤗
Yep…absolutely…this guy rocks!
Omg……YES!!!!!
Ha ha, yeah. This guy and Yeung Man - the best cooking videos
Perfect words ❤
Looks delicious. Add Garlic toast and a bit more Parm. Incredible.
Great recipe, no doubt about it, but the garbanzo beans are on the hard side, so I use connelli beans instead,,but I wouldn't mind a small amount of the garbanzo beans mixed in. TY my good man ! Great video ! 😎✌️✝️💕🇮🇹
A classic recipe with many ingredient variations and cooking nuance explained. Well described, excellent.
Yet another pasta and bean soup I need to make!!
That pennetti is so cute. I’ve also seen itty bitty pasta shapes, smaller even than, say, mini farfalle, that I would try next time. I tossed in some tiny tomatoes which I halved first.
But Jim, that is not quite “tiny bubbles” - it’s not a roiling boil, but a slower simmer is even better!
This is making my mouth water. Will definitely make it today.
I had some left over pancetta so I rendered the fat out of it and used that fat to cook the veg. I then chucked the fried pancetta cubes in after blending. Very good
Eating a bowl of this delicious Pasta e Ceci right now -- amazing! Thank you!
Oooooo I make a huge pot of pasta fazoolllll and it last for days I cook it with the pasta and it only becomes more amazing…this looks awesome too and thanks Tara for being the taste tester hope James feels better soon ❤
Always a bonus to see your precious son James
We usually have soup on Maundy Thursday so I definitely think I will make this it looks delicious...it' looks somewhere in the middle of the Italian soup-pasta continuum.... sorry James is sick so many germs in Jersey this spring! Tara is adorable.😍
Will be making this for the family, thank you.
Thank you for sharing this recipe!
Although I wouldn’t call this a pasta per se, but rather a hot-pot or one-pot, I’ll fore sure give it a try. Looks savory and hearty.
Dude love the whole channel discovered it a week or so ago and I’ve watched half of your videos
Thanks for watching, and welcome to the channel!
nice... perfect for winter or rainy days... great recipe as always... thanks gor sharing...
hi mom! so nice to see you on the video... TC
i have chickpeas in my pantry and had no plan for them. guess I have a plan now. this looks delicious!
EDIT: eating this right now. It’s incredible! Will be making this a lot more often. Thank you for the great recipes!
Hummus, too! Yum.
just made this....the only thing i did differently was that i had some guanciale in the fridge..i used it to saute my veggies in...the dish is delicious...
Came out awesome! Thanks Jim!
Thanks so much! So happy you liked it!
Great recipe for Lent!
I made this tonight for dinner. It was excellent. Loved it!!
I will definitely be making this!!!
If I don't have a parm rind, would I add the cheese while cooking, or wait to serve at the end!
Fire! Thank you for the recipe!
I’ve never heard of cheese rind before. I’ll have to make this soon,
I thought when I first saw this you were using cannellini beans….which would also be amazingly delicious too!
Fun Fact: The chickpea is neither chick nor pea. Vincenzo's Plate has done a version of this. Like you he used multiple cans of garbanzo. One he creamed with an immersion blender. Looked amazing, as does yours. Sadly my Mother in Law doesn't like beans, and my wife is not fond of them either due to their "Musical" after effects. Me I LOVE food, especially Italian dishes, either the authentic stuff, or the American Italian foods like my father favored. He grew up in Brooklyn, had an aunt in Syracuse. The whole family ended up back here in Newfoundland in the mid to late 60's. He was always making spaghetti with meatballs or meat sauce. Macaroni and ground beef with tomato sauce at least one a week.
I like to do that kind of thing too, but I've also done a variation of Osso Bucco with port shanks, on polenta. Or Meatballs on polenta with a pan sauce. I've tried your Pasta e Fagioli with mixed results. 2-3 people eating it enthusiastically. one loving the taste and worrying about how much discomfort she was going to have later, and one wrinkling her nose, making a face....
Sometimes I swear I can't win
I love your recipes! I'm wondering if you can cook a serving of fresh pasta in the sauce every day you have it as leftovers? Hate mushy pasta, but cooking for one here.
Mmm...yes anchovies!
We are spoiled for choice with your pasta recommendations. Thank you for all that you do, especially in your gourmet Dutch Oven! So nice to have a non-fish dish for Lent; this way, you don't have all the non-Catholic kids in the neighborhood making fun of you for being a "fish-eater" during the weeks before Easter. I still carry those scars from my childhood which is why I always have crab-stuffed lobster tail with champagne sauce every Friday during Lent, because living well is the best revenge...
Limited pasta choice here too, spaghetti is about it. Web search; I get all that on line reasonable priced. When I travel, always in the stores looking for pasta I can’t get.
@@rwinstanley8668 I don't know where here is but I am astonished. You might want to invest in a pasta maker and make your own!
@@VLind-uk6mb I do make most of my own
Parm rind is a power move for sure.
This dudes cooking makes me miss Long Island
Perfect for meatless Fridays
These videos are great!
تسلم ايدك يا شيف
This guy is awesome.
Looks fantastico! Can also add some escarole or spinach too. Enjoy
I like your last tester, give it some more heat. Looks good I will have to make this dish soon. Now I will have to find the pasta. Thank you for the inspiration.
"Pennette. I love that word". Not enough to remember it, but... LOL
did you revise the recipe Pasta e ceci? last one was with ditalini. Great recipe love it.
The original video was one of my first videos and the quality wasn't as good. I've since tweaked the recipe a bit and also wanted to provide a better quality video. You can use ditalini or any small pasta for pasta e ceci and it shouldn't impact the overall recipe.
Delicious and so simple .. can’t wait to try this !!! Can you use other beans too ? 💕
This looks awesome. I would add some spinach or kale just to keep it more on the vegetarian side.
Why? What does "more on the vegetarian side" even mean? I mean, you're welcome to make it how you like but it's not the dish he's making.
I would like to know what kind of immersion blender you used, and also where can I find some low profile bowls like the one you served in?
Tara is a super-taster. I like extra spicy too.
YUMMMMM !
I could see James in Tara♥️
Could you tell us the brand name of your gas burner? Did you have to do anything special to use it indoors?
Chef - What can we substitute for the parm rind?
Delicioso! Tomorrow is gong to be our dinner. Thank you.
How do you add pancetta? Do you do it at the start and use that oil, plus leaving the crispy fried pancetta in the pan?
Before the macaroni add some escarole, that’s what I do
A 9 from the wife is a big deal! well done!
Hi, Tara 👋
If I dislike celery but want an additional layer of flavor what veggie would you recommend?
I've made enough of your delightful recipes now, that I thought it's time to give you proper kudos. I've not been disappointed, quite to the contrary, and this one is no exception. The only change I made was to add a bit of shaved parm on top. This is a great "meatless monday" dish and I will definitely be making this one again. I also thought that this would be delicious with chicken, although that would be a whole new recipe. Thank you for posting, I always look forward to your next one.
Yummy!
Hmmm ... why not put those dry garbanzo/chickpea beans into a blender - and pulse into a large grit like maize grit. No need to squish against the side, or mulch with the soup blender. The grit sauce readily cooks down into soft pieces - and (if needed) easy to blender into soup. 90% work up front - 10% easy work later.
Any recommendations on what brand of chickpeas to use ? I find some brands of canned chickpeas have a lot of skins. Removing the skins is very annoying and time consuming.
Where'd you get that pan for your Alfredo video
My man needs to get himself a natural gas or propane range on that island to take this to the next level. I bet you could write it off on a W2.
Take the 9 👍
Ok. I must have made this wrong. When I blended it, I blended until the chickpeas were all broken up. So instead of a loose pasta dish, I have a paste with pasta. It does taste good, but I shouldn’t have blended so much.
What happened to the Pasta e Ceci recipe?
I have a Question. You always seem to use Dried Pasta. If you were using fresh pasta - how would you change your procedures? In the Linguine with Clam sauce - I added water to the sauce and cooked the pasta directly in that rather than another pot of water for the sauce. Would it be better if I "blanched" the fresh pasta first?
Fresh pasta isn't too good with linguine and clams and to be honest for most sauces. Where it works well is with a ragu, ravioli, or lasagna. There are other use cases too, but those 3 are imo much better with fresh pasta. For this pantry pasta I wouldn't use fresh, though you certainly could. I would make the sauce first then boil the pasta seperately and throw it in right before serving.
@@SipandFeast Thank You
Not sure why Parma rind would be used - but then pulled and tossed. Yes, hard as rock - but majority is calcium lactate crystals and dried protein - those crunchy flavor crystals. Just rasp the rind into grind and powder and add in all of that great flavor and thick cheese texture.
Adding the Parm rind is dead common.
America's Test Kitchen frequently recommends putting the rind in the freezer for later use.
@@curtisrobinson7962 Im just saying use the whole (d) rind when using it - and not toss it out - it is the most flavorful part of the cheese wheel.
Would it be crazy to wanna add your favorite hot sauce to this?? Yum.
This looks absolutely amazing! And I LOVE your lamb ragu recipe!
What's the best go-to GF pasta, in your opinion?
I haven't tried any but my wife has and she likes Banza.
Man thats a lot of chickpeas and I am a vegan 😮
Dude! How many flannel shirts do you own? LOL Just kidding, I wear them all the time too, except in summer.
Have you made ribollita soup?
Yes, there is a ribollita recipe on my website, just not a video for it.
@@SipandFeast Thank you! I will check it out. I make your 15 minute marinara once a week.
pasta e ceci. ok
So no cheese. Talk about that Parmigianino rind, please :-) And James is probably getting enough flat screen. I'd take him to the range :-)
Is there a reason why I would choose to hand crush plum tomatoes over using crushed tomatoes? Just curious.
You can really use both interchangeably.
Pennette? I went to school with a guy named Pinetti. His family owned a restaurant in San Francisco.
My heart is broken thinking of all the cheese rinds I’ve tossed out over the years. 🥺