Discover the heart of Italian home cooking with Napolina’s Pasta e Ceci – a simple, wholesome dish that’s full of flavour and ready in just 25 minutes. This traditional recipe combines creamy chickpeas, fragrant rosemary, and perfectly cooked Napolina Penne for a comforting bowl of goodness. Finished with Parmigiano Reggiano, it’s the perfect midweek meal that feels like a hug in a bowl.
Makes: Serves 2
Prep Time: 5 mins
Cook Time: 25 mins
Ingredients:
1 tbsp Napolina Olive Oil
½ can Napolina Chickpeas
1 tbsp aquafaba
½ onion, finely chopped
1 clove garlic, finely chopped
1 medium carrot, grated
1 small sprig rosemary
1 celery stalk, finely chopped
2 anchovy fillets, finely chopped
150g Napolina Penne Pasta (cooked 3 mins less than packet instructions)
375ml chicken stock
30g Parmigiano Reggiano, plus more for serving
Salt and pepper to taste
Method:
1. In a frying pan over a medium heat add the Napolina Olive Oil followed by the onion, garlic, carrot, rosemary and anchovies. Cook for around 10 minutes until soft and aromatic.
2. Add the chickpeas, aquafaba and the chicken stock and mix well. Cover and leave to simmer for 10 minutes.
3. Remove half of the chickpeas and sauce, then add to a blender and blend until smooth and creamy.
4. Add the blended sauce to the pan then add in the Parmigiano Reggiano and mix well, then add the part-cooked Napolina Penne Pasta. Fold together gently until all the pasta is rich and creamy.
5. Serve in bowls, top with extra Parmigiano Reggiano and fresh parsley. Buon appetito!
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Pasta cones is a true Roman classic. Simple, nourishing, and full of heart. Made with our Napolina chickpeas blended into a rich velvety sauce. One bite and you’ll see why it’s a recipe worth keeping on repeat. Add the Napolina olive oil to a pan over a medium heat. Then build your soprito base with onion, garlic, carrot, anchovies, celery, and rosemary. Then let it cook gently until soft and aromatic. Next, add the napolina chickpeas, the aquaf faba, and the chicken stock. Then, mix together well, then cover and simmer for 10 minutes. Next, add half of the mixture to a blender and pulse until smooth and creamy. Then, pour back into the pan and mix well. Then, add the parigano and mix again to create a thick decadent sauce. To in the cooked napolina pen pasta and fold into the sauce gently, coating all of the pasta. Then plate up adding a little extra parmyo regano and some freshly chopped parsley. Then tuck in.
Dining and Cooking