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Chickpeas and Pasta with Herbs and Anchovies (Ceci e Acciughe con Pasta)

Chickpeas and Pasta with Herbs and Anchovies (Ceci e Acciughe con Pasta)

By Courtney HillFebruary 26, 2025

  • Makes
    6-8 servings
  • Cook Time
    35 minutes

In Tuscany, at Osteria Su Santa Trinita, chef and owner Vladimiro Gori taught us to make ceci e acciugati, or chickpeas with anchovies. Traditionally, it is a side dish of chickpeas cooked in olive oil infused with sage, rosemary and anchovies, with a bit of the bean cooking liquid creating a delicious sauce. But Gori sometimes tosses the mixture with short pasta, which we liked. We love curly or hollow pasta shapes that are close in size to the chickpeas and that have grooves and nooks to collect the silky sauce. If you’d prefer to use dried chickpeas, see p. xxx for cooking instructions. You will need 3 cups cooked and drained chickpeas, plus ½ cup cooking liquid.

Tip

Don’t throw out the liquid left behind after draining the chickpeas. Called aquafaba, it has a silky texture and subtly sweet, nutty flavor. We use ½ cup of the liquid as part of the sauce and to add complexity to the dish.

Ingredients
  • 1

    pound cavatelli, orecchiette or ditalini

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 8-10

    oil-packed anchovy fillets, roughly chopped

  • 4

    medium garlic cloves, thinly sliced

  • 2

    tablespoons chopped fresh sage

  • 2

    tablespoons minced fresh rosemary

  • 2

    15½-ounce cans chickpeas, drained, ½ cup liquid reserved (see headnote)

  • ¼-½

    teaspoon red pepper flakes

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice, divided

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt and cook, stirring occasionally, until just shy of al dente. Reserve ¾ cup of the cooking water, then drain. Return the pasta to the pot; set aside off heat.

Step 2

In a 12-inch skillet over medium-high, combine the oil, anchovies, garlic, sage and rosemary. Cook, stirring, until fragrant and the garlic is golden, 1½ to 2 minutes. Add the chickpeas and pepper flakes. Cook, stirring and swirling the skillet, until the chickpeas are sizzling and golden, 3 to 4 minutes. Stir in the reserved chickpea liquid and lemon zest.

Step 3

Scrape the chickpea mixture into the pot with the pasta and set over medium. Add ½ cup of the reserved pasta water and ¼ teaspoon each salt and black pepper. Cook, stirring, until the pasta is al dente, 2 to 3 minutes; add more pasta water as needed until the sauce clings. Off heat, stir in the lemon juice. Taste and season with salt. Serve drizzled with additional oil and sprinkled with black pepper.

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