Ah, Sagne e Ceci — a classic Italian dish from Puglia! It’s a comforting, rustic combination of homemade pasta (sagne) and chickpeas (ceci) in a garlicky tomato or olive oil-based sauce 🍝🥣
Here’s a traditional recipe:
Sagne e Ceci
Serves: 4
Time: ~1 hour
Ingredients
For the pasta (sagne):
- 2 cups (250 g) all-purpose flour
- ½ tsp salt
- ½ cup (120 ml) water, more if needed
- 1–2 tbsp olive oil
For the chickpeas:
- 1 cup dried chickpeas (or 2 cups canned, drained and rinsed)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (400 g / 14 oz) chopped tomatoes or 2–3 fresh tomatoes, chopped
- 1 tsp rosemary or sage
- Salt & pepper to taste
- Optional: pinch of chili flakes
Instructions
1. Prepare chickpeas
- If using dried chickpeas, soak overnight and boil until tender (~45–60 min).
- In a pan, heat olive oil and sauté onion and garlic until translucent.
- Add tomatoes, rosemary/sage, chickpeas, salt, pepper, and chili if using. Simmer 15–20 minutes to blend flavors.
2. Make sagne (pasta)
- Mix flour and salt in a bowl. Add water and olive oil gradually, kneading to a smooth, elastic dough.
- Roll out thinly (about 2–3 mm) and cut into wide strips (~1–2 cm), traditional sagne style.
- Boil salted water and cook pasta 3–5 minutes until al dente (fresh pasta cooks quickly).
3. Combine
- Drain pasta and add to chickpea mixture. Toss gently to coat pasta with sauce.
4. Serve
- Drizzle with extra virgin olive oil and optionally sprinkle with Pecorino Romano cheese. Serve hot.
Tips & Variations
- Quick version: Use canned chickpeas to cut cooking time.
- Garlic-forward: Lightly crush garlic for a more intense flavor.
- Herb twist: Use sage, thyme, or bay leaf to enhance the rustic taste.
- Vegan version: Skip cheese or use a plant-based alternative.
If you want, I can also give a simpler, one-pot Sagne e Ceci version that’s quicker but still authentic.
Do you want me to do that?
