Pasta con Ceci



4 tablespoons extra-virgin olive oil

3 cloves garlic, peeled and smashed

3 tablespoons Oro di Napoli tomato paste

1 teaspoon kosher salt

1 1/2 cups cooked chickpeas

1/2 cup uncooked ditali pasta

Crushed red pepper flakes




  1. Heat the olive oil in a large pot. Add the garlic, stir while it is cooking. Wait until it turns a light brown color.
  2. Add the tomato paste and salt. Fry for 30 seconds. Now, put the chickpeas, pasta, and boiling water.
  3. Lower the heat and have it simmer until the pasta is cooked. Wait for most of the liquid to be been absorbed (about 15 minutes).
  4. Serve in bowls. Garnish with crushed red pepper flakes, and add a bit of extra-virgin olive oil on top.

Ferraro Items

Ferraro# 360180- Napoli Extra Virgin Olive Oil

Ferraro# 2000015- Garlic

Ferraro# 2040047- Kosher Salt

Ferraro# 1100039- Oro Di Napoli tomato paste

Ferraro# 2500016- Marino Ditali pasta

Ferraro# 2000045- Crushed red pepper

Bon Appétit!