Tubettoni Pasta With Chickpeas
I was sent some artisan pasta to try from Premiata Fabbrica di Paste Alimentari Giuseppe Afeltra a company from Gragnano, Italy that has been in business since 1895. They sent me a few different pasta types to try out and I finally found some time to try the pasta out this past week. I chose the tubettoni pasta, which is similar to ditalini but just a little larger. This is pasta made from the best durum wheat using the bronze die method and I was excited to try this variety as It was new to me.
Once I chose my pasta shape, I then had to figure out what sauce would be best to use. I have been drooling over the February edition of Bon Appetit magazine, and remember seeing a pasta dish using chickpeas, so I pulled it out to have a look. I made a few changes in the recipe which actually calls for ditalini, but I knew it would also work well for my tubettoni.
The packaging of this pasta is so pretty, I almost hated to open the package, but it was well worth it. The pasta cooked up perfectly, was just firm enough to the bite, and paired perfectly with my chickpea sauce. I would highly recommend this pasta, and am now anxious to try the other varieties as well.
Disclosure: This was not a paid promotion. I was sent this pasta to sample with no strings attached, and would not endorse any product I did not like.
Deborah Mele 2013
Tubettoni Pasta With Chickpeas
- 3 Tablespoons Olive Oil
- 1/2 Cup Diced Pancetta (Or Bacon)
- 1 Carrot, Finely Chopped
- 1 Celery Stalk, Finely Chopped
- 1 Small Onion, Finely Chopped
- 6 Garlic Cloves, Peeled & Minced
- 1/2 Cup Dry White Wine
- 1/2 Cup Fresh Parsley Leaves
- 1/2 Teaspoon Red Hot Pepper Flakes
- 2 Cups Chopped Canned Tomatoes
- 1 Tablespoon Tomato Paste
- 2 (15 Ounce) Cans Chickpeas, Drained & Rinsed
- Salt & Pepper To Taste
- 1 Pound Short Pasta Such As Ditalini or Tubetti
- Grated Pecorino Romano Cheese
- Heat the oil in a heavy saucepan, and cook the pancetta until lightly browned and cooked through.
- Add the carrot, celery, onion, and garlic, and cook until golden in color, about 8 minutes.
- Add the wine and cook until almost evaporated, scraping up any browned bits from the bottom of the pan as it cooks.
- Add the parsley, red pepper, tomatoes and paste and bring to a boil.
- Reduce the heat to medium low, and add the chickpeas.
- Season with salt and pepper to taste.
- Let cook for 15 minutes, then remove 1 cup of chickpea mixture from the sauce.
- Process the chickpeas removed from the sauce in a food process until almost smooth, then stir back into the pasta.
- Cook your pasta in a large pot of lightly salted boiling water until "al dente".
- Drain, and toss with the sauce and serve, offering cheese at the table.
I’d buy that pasta just for the packaging!
Lovely recipe, I can’t wait to try it…
Can you order that pasta in English or order it from the US?? I went to the site and do not speak Italian. Thanks, love your recipes!!
Phyllis, you can order it online from Italy and from what I see Barney’s department store sells it. Also, it looks like you can find it at Bella Fine Foods. You can also find ditalini pasta in most grocery stores which is very similar in shape to tubettoni, but slightly smaller in size.
Greetings Chickpea Sister!
This recipe looks great. And that pasta’s packaging ought to win an award. I hope I can find it somewhere here in Los Angeles. I’ll contact the manufacturer. It would seem that the comune of Gragnano is the happening place for pasta manufacture these days.
Thanks Adri1 Yes Gragnano does seem to be a great place for bronze die artisan pasta. They had a pasta festival there last year I wish I had gone too!
Sure wish I could obtain this pasta here in Montana. I’ve been searching for a good brand, and I trust your opinion. We just don’t have many gourmet culinary shops here, but there’s one in Bozeman that I may be able to coerce into stocking this.
I found an American distributor for this pasta company. Po Valley Foods imports.
Excellent recipe and the new standard for past’e cheech in my house.
Colavita makes an excellent 100% semolina short rigatoni which is widely available and works in this recipe. Also, I add the tomato paste when I sauté the veggies, letting it toast before I add the vino.
The pasta looks wonderful. I have that Bon Appetit & tagged the recipe even though chickpeas are not a favourite because it sounds so good! All I can say is that the Italians know about packaging; I’m always blown away by the designs for their products!
Hi there – the pasta looks absolutely delicious!! And the plate looks amazing – where did you buy that pasta plate from??
They are actually an old pasta set from William Sonoma though they do not carry them anymore.