Chickpea Pasta · Rach Pilston
As with most Italian pasta dishes, there are probably as many versions of pasta e cici as there are Italian cooks.
Most versions start with a sofrito base, with rosemary added and have a soupy consistency. Some have tomatoes and some don’t. For this version we’ve left them out , making for a deliciously beige bowl of comfort food. Adding anchioves makes for a version that Romans would recognise best and adds a deep umami kick. Feel free to leave these out if cooking for vegetarians.
The pasta shape used is always widely varied but most small to medium shapes will work. Orecchiette is a favourite but here we’ve used these twisted trofie. The one thing that ties all pasta e cici together is that last drizzle of great quality olive oil and pinch of Pure Sea Salt. If you have a parmesan rind that needs using up then this is a great dish to add it to.