Creamy Roman Pasta e Ceci with Rosemary and Anchovy

Why You’ll Love This Recipe

• True Roman comfort: silky, brothy, and hearty without feeling heavy.
• Anchovy melts into the base for savory depth—no fishiness, just umami.
• Half-blended chickpeas give luxurious body with no cream required.
• One pot, pantry-friendly, and weeknight-fast.

Grocery List

• Produce: Garlic, fresh rosemary, flat-leaf parsley (optional), lemon (optional)
• Dairy: Pecorino Romano (optional)
• Pantry: Ditalini, canned chickpeas, anchovy fillets (or paste), extra-virgin olive oil, red pepper flakes, low-sodium broth, kosher salt, black pepper

Full Ingredients

For the Pot

• 3 tbsp extra-virgin olive oil
• 6 garlic cloves (about 24 g), thinly sliced
• 3 anchovy fillets in oil (about 12 g), minced, or 1 tbsp anchovy paste
• 2 fresh rosemary sprigs (about 8–10 g total)
• 1/2 tsp red pepper flakes (optional)
• 2 cans chickpeas, 15 oz/425 g each, including liquid
• 4 cups (960 ml) low-sodium chicken or vegetable broth
• 8 oz (225 g) ditalini
• 1 1/4 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided, plus more to finish

To Finish & Serve

• 1 tbsp extra-virgin olive oil (peppery style, for drizzling)
• 1/2 cup (45 g) finely grated Pecorino Romano (optional)
• 2 tbsp chopped flat-leaf parsley (optional)
• Fine zest of 1/2 lemon (optional, bright finish)

Step-by-Step Instructions

Step 1: Prep your aromatics

Thinly slice the garlic, mince the anchovies (if using fillets), and gather the rosemary sprigs. Open the chickpeas but do not drain—use the liquid. Measure the broth. Have the ditalini ready to go; this comes together quickly.

Step 2: Build a savory base

In a medium Dutch oven or heavy pot, warm 3 tbsp olive oil over medium heat for 1 minute. Add garlic, anchovy, rosemary sprigs, and red pepper flakes (if using). Cook, stirring, 2–3 minutes until the garlic is just turning blond and the anchovies have melted into the oil. Do not brown the garlic—lower the heat if needed.

Step 3: Season the chickpeas

Add the chickpeas with all their can liquid, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook 8 minutes to let the chickpeas absorb the aromatics. Fish out and discard the rosemary sprigs.

Step 4: Blend for body

Use an immersion blender to puree roughly half of what is in the pot, leaving plenty of whole chickpeas intact. Alternatively, carefully transfer about 2 cups to a blender, puree until smooth, and return to the pot. You are after a mixture that is creamy yet brothy, not a thick puree.

Step 5: Add broth and cook the pasta

Stir in 4 cups broth and bring to a boil over medium-high heat. Add the ditalini and 1/2 tsp kosher salt. Maintain a lively simmer, stirring frequently to encourage the starches to emulsify, 9–11 minutes, until the pasta is al dente and the liquid is creamy-brothy. If it gets too thick before the pasta is done, add hot water a splash at a time (2–4 tbsp), stirring between additions.

Step 6: Rest, finish, and balance

Turn off the heat and let the pot sit 2 minutes to settle and thicken slightly. Stir in the remaining 1/2 tsp black pepper and drizzle with 1 tbsp peppery extra-virgin olive oil. Taste and adjust salt. For brightness, add a pinch of lemon zest if desired.

Step 7: Serve

Ladle into warm bowls. Top with Pecorino Romano and parsley if you like. Serve immediately while brothy and glossy; the pasta will continue to drink up liquid as it sits.

Pro Tips

• Stir often once the pasta goes in. Agitation releases starch and creates the signature creamy-brothy texture.
• Remove rosemary before blending for a clean, balanced herb flavor without woody bits.
• Keep heat at a lively simmer, not a rolling boil, to protect the emulsion and prevent splitting.
• If using an upright blender, vent the lid and cover with a towel to safely release steam.
• For extra silkiness, mash a few chickpeas against the pot with a spoon right before adding the pasta.

Variations

• Tomato-kissed: Stir in 1 tbsp tomato paste in Step 2 after the anchovy melts; cook 1 minute before adding chickpeas.
• Vegetarian/vegan: Omit anchovy; add 2 tsp white miso and 1 tsp capers (rinsed and chopped) in Step 3 for savory depth.
• Smoky pancetta: Render 3 oz (85 g) diced pancetta in the oil first (5–6 minutes), then proceed with garlic and anchovy; reduce added salt slightly.

Storage & Make-Ahead

The pasta will absorb liquid as it stands. Refrigerate leftovers in an airtight container up to 3 days; thin with hot water or broth when reheating on the stovetop over medium heat, stirring until creamy again. For the best make-ahead option, cook Steps 1–4 (the chickpea base) up to 3 days ahead or freeze for up to 2 months. Reheat, then add broth and cook the pasta just before serving.

Nutrition (per serving)

Approximate values (without optional cheese): 520 calories; 17 g fat; 78 g carbohydrates; 11 g fiber; 18 g protein; 820 mg sodium. With 2 tbsp Pecorino per serving, add about 40 calories, 3 g protein, and 180 mg sodium.