Pasta with Chickpeas in the Tuscan Style

Pasta with Chickpeas in the Tuscan style or Pasta e Ceci alla Toscana, is a rustic and hearty dish that reflects the culinary traditions of the Tuscany region in central Italy. Tuscany is known for its simple yet flavorful cuisine, and this dish exemplifies the region’s focus on quality ingredients and traditional cooking methods. Chickpeas, a staple in Italian cooking, are combined with pasta, creating a wholesome and satisfying meal. The addition of rosemary and garlic infuses the dish with aromatic flavors, making Pasta e Ceci alla Toscana a comforting and timeless representation of Tuscan culinary heritage.


  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 1 hour of preparation and cooking


  • Inexpensive to moderate

Italy Region

  • Toscana


  • Not Available


  • 400g (about 14 oz) of short pasta (such as ditalini or elbow macaroni)
  • 2 cans (400g each) of chickpeas, drained and rinsed
  • 2 cloves of garlic, minced
  • 1 sprig of fresh rosemary
  • 1/4 cup of extra virgin olive oil
  • 1/2 teaspoon of red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • Grated Pecorino Romano cheese for serving


  1. In a large pot, bring salted water to a boil. Cook the short pasta (ditalini or elbow macaroni) according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté until the garlic becomes fragrant.
  3. Add the drained and rinsed chickpeas to the skillet, stirring to coat them with the garlic-infused oil.
  4. Add the sprig of fresh rosemary to the skillet, allowing it to infuse its aromatic flavors into the chickpeas.
  5. Pour in a ladle of the reserved pasta cooking water to the skillet, creating a broth with the chickpeas.
  6. Season the chickpeas with salt and black pepper to taste. Simmer for about 15-20 minutes, allowing the flavors to meld.
  7. Once the pasta is cooked, transfer it directly to the skillet with the chickpeas. Toss gently to combine the pasta with the chickpeas and the flavorful broth.
  8. If needed, add more pasta cooking water to achieve the desired consistency.
  9. Serve Pasta e Ceci alla Toscana hot, garnished with grated Pecorino Romano cheese.
  10. Enjoy this wholesome and comforting Tuscan dish that captures the essence of simplicity and quality in traditional Tuscan cuisine.

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