My current go-to meal on a weeknight
My current go-to meal on a weeknight is a easy Italian recipe that serves 2. 350 calories per serving. Recipe by Raquel Ravivo on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $3.44 total, $1.72 per serving
Ingredients
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Tomato Paste (plain)
- 1 teaspoon Dried Oregano (optional)
- 1 teaspoon Dried Basil (optional)
- 0.25 teaspoon Red Pepper Flakes (adjust to heat preference)
- 1 can (15 oz) Canned Chickpeas (drained and rinsed)
- 2 cups Vegetable Broth (low‑sodium)
- 200 grams Short Pasta (or any small pasta such as ditalini)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare Ingredients
Mince the garlic, measure out olive oil, tomato paste, herbs, spices, chickpeas, broth, and pasta.
Time: PT2M
Sauté Garlic and Aromatics
Heat olive oil in a skillet over medium heat. Add minced garlic, dried oregano, dried basil, and red pepper flakes. Stir for about 30 seconds, then add tomato paste and cook, stirring, for another 1 minute until fragrant.
Time: PT3M
Temperature: medium
Add Chickpeas and Broth
Stir in the drained chickpeas, then pour in the vegetable broth. Bring the mixture to a gentle simmer.
Time: PT3M
Temperature: medium
Cook Pasta in Broth
Add the pasta to the simmering broth. Cook, stirring occasionally, until the pasta is al dente, about 7 minutes, adding more broth if needed.
Time: PT7M
Temperature: medium
Season and Serve
Taste the dish and adjust salt and pepper as needed. Ladle into bowls and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 8g
- Fiber
- 8g
Dietary info: Vegetarian, Vegan, Dairy-Free
Allergens: Gluten
Ingredient Substitutions
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Tomato Paste: Crushed tomatoes (¼ cup)
- Instead of Red Pepper Flakes: Paprika
- Instead of Canned Chickpeas: Canned white beans
- Instead of Vegetable Broth: Chicken broth, Water with bouillon
- Instead of Short Pasta: Orzo
Equipment Needed
- Skillet
- Large Pot
- Wooden Spoon
- Measuring Cups
- Colander
- Serving Bowl
Critical Steps — Do Not Skip
- Do not burn the garlic while sautéing.
- Cook pasta until al dente in the broth.
- Adjust seasoning before serving.
Chef Tips from the Video
- Rinse canned chickpeas to reduce sodium.
- Finish with a squeeze of fresh lemon juice for extra brightness.
- Top with grated Pecorino Romano or nutritional yeast for a cheesy flavor.
Troubleshooting
Pasta is overcooked and mushy.
Reduce cooking time and check for al dente earlier; add extra broth if needed.
Sauce is too thick or dry.
Add additional vegetable broth or water until desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; pasta may become mushy.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Cook pasta separately and combine with broth just before serving.
- Store broth and chickpeas separately and reheat together.
Frequently Asked Questions
What is the cultural significance and history of Pasta Achi in Italian cuisine?
Pasta Achi is a home‑cooked version of the traditional Italian dish pasta e ceci, which dates back to Roman times when chickpeas were a staple protein for peasants. The simple broth‑based preparation reflects the frugal, rustic cooking of southern Italy.
What are traditional regional variations of pasta e ceci in Italy?
In Naples the dish often includes garlic, olive oil, and sometimes pancetta, while in the Lazio region it may be flavored with rosemary and pecorino. Some northern versions add tomatoes or white wine, but the core ingredients—pasta, chickpeas, and broth—remain consistent.
How is Pasta Achi traditionally served in Italy?
Traditionally it is served hot in shallow bowls, topped with a drizzle of extra‑virgin olive oil, a sprinkle of grated pecorino cheese, and sometimes a few fresh herbs. It is eaten as a first course (primo) or a light main dish.
What occasions or celebrations is pasta e ceci traditionally associated with in Italian culture?
Pasta e ceci is a comfort food often prepared for family gatherings, especially during the colder months and on feast days such as Saint Joseph’s Day, when legumes symbolize fertility and prosperity.
What are the authentic traditional ingredients for pasta e ceci versus acceptable substitutes?
Authentic ingredients include dried pasta (often ditalini), canned or cooked chickpeas, garlic, olive oil, rosemary or oregano, and a light vegetable or chicken broth. Acceptable substitutes are any short pasta, white beans instead of chickpeas, and vegetable broth in place of meat broth.
What are the most common mistakes to avoid when making Pasta Achi?
Common errors include burning the garlic, overcooking the pasta so it becomes mushy, and letting the broth evaporate too much, which can leave the dish dry. Keep the heat moderate, watch the pasta closely, and add extra broth if needed.
Why does this Pasta Achi recipe use vegetable broth instead of water?
Vegetable broth adds depth of flavor and a savory backbone without the need for meat, keeping the dish vegetarian while still delivering a rich, comforting broth that coats the pasta and chickpeas.
Can I make Pasta Achi ahead of time and how should I store it?
Yes, you can prepare the broth and chickpeas ahead and store them in the refrigerator for up to 3 days. Cook the pasta fresh and combine just before serving to avoid sogginess. Reheat gently on the stove, adding a splash of broth if needed.
What texture and appearance should I look for when making Pasta Achi?
The broth should be slightly thickened but still fluid, coating the pasta. The pasta should be al dente—firm to the bite—and the chickpeas should be tender yet hold their shape. A glossy sheen from the olive oil indicates proper emulsification.
What does the YouTube channel Raquel Ravivo specialize in?
The YouTube channel Raquel Ravivo specializes in quick, approachable home‑cooked meals that can be prepared in 10‑15 minutes, focusing on flavorful, everyday recipes that use pantry staples and minimal equipment.
Last updated: September 1, 2026
