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Prep time: 10 to 15 minutes
Serves: 4
When I was growing up in Italy, my grandmother or “Nonna” had a meal to prepare on a daily basis by 1 p.m. At times, she only had pasta and grains on hand and didn’t have time or money to shop for foods.
One day, my Nonna created a last-minute dish that required a short pasta variety. Since she only had long fettuccine, Nonna grabbed a few at a time, broke them into one-inch pieces and said, “Ecco! (there!), now I have short pasta”. She then made a quick tomato sauce, cooked and drained the pasta, threw in the chickpeas and served everyone. When we added grated Pecorino Romano or Parmigiano Reggiano to this poor man’s dish, it tasted heavenly!
Here’s the recipe – only three ingredients are needed!
Ingredients:
One pound long pasta or short (if using long pasta, break it into one-inch pieces)
One 14-ounce can chickpeas (garbanzos), drained
2 to 2-1/2 cups of your favorite tomato sauce
Grated Pecorino Romano or Parmigiano Reggiano cheese (optional)
Directions:
1. In a 4-quart saucepot, bring water to a boil.
2. Meanwhile, rinse and drain the chickpeas; set aside.
3. When water boils, cook the pasta to desired tenderness (9 to 10 minutes).
4. Drain the pasta and return it to the saucepot.
5. Quickly stir in about 2 to 2-1/2 cups tomato sauce and the chickpeas.
6. Serve immediately and ask guests to add cheese to their pasta e ceci, if desired.
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
