Growing up one of my favorite meals that my mom made was this St. Joseph’s Day Pasta or my family’s take on Pasta e Ceci.Jump to Recipe
When my mom made this pasta, she didn’t always find the pasta you see above, Malfaldine. However, Malfadine is the preferred long pasta shape to use in this dish because it resembles a saw which represents St. Joseph’s profession as a carpenter. If you can’t find Malfadine then fettuccine or another long pasta shape works just fine!
Watch how to make St. Joseph’s Day Pasta
St. Joseph’s Day Pasta (Pasta e Ceci)
- 1 lb pasta
- 1 yellow onion
- 2 cans chickpeas
- 5 garlic cloves
- 1/2 cup bread crumbs
- 1 cup loosely packed parsley
- olive oil This is for cooking the onions and garlic, toasting the bread crumbs and finishing the dish.
- salt Use to season the pasta water and to season as you go.
- grated cheese This is for topping at the end.
- Finely chop the onion and mince the garlic.
- Cook onion and garlic over medium-high heat with olive oil and a pinch of salt.
- Drain and rinse two cans of chickpeas.
- Once the onion is translucent and the garlic is fragrant, add the chickpeas with a pinch of salt.
- Cook your pasta to the package instructions.
- Reserve about a cup of pasta water.
- Toast bread crumbs in a pan with olive oil. Cook them until they turn a golden brown, moving often. Set aside.
- Finely chop parsely and set aside.
- Drain pasta and add to the pan with chickpeas, garlic, and onion.
- Add a drizzle of olive oil and a splash of pasta water to the pasta and chickpea mixture (about two tablespoons of each).
- Mix well and salt to taste.
- Top with each plate with toasted breadcrumbs, grated cheese and parsley.
- Serve and enjoy!