Do these 3 things before closing this tab:
1Fix the driver behind crashes, sound loss and screen glitches2Clear out junk files and repair common Windows errors3Scan for outdated or missing drivers - takes under a minuteStanley Tucci’s cozy pasta e ceci is based on a recipe by British farmer, author, and chef Julius Roberts—not a dish Tucci claims as his own invention. The reported version brings together leeks, onion, carrot, tomato and canned chickpeas, with some chickpeas puréed to give the sauce body. Roberts’s cookbook recipe, reproduced by Burlap & Barrel, offers the clearest detailed method for making it at home.
Where Tucci’s pasta e ceci comes from
Pasta e ceci means pasta with chickpeas. A September 7, 2026 VegNews report says Tucci demonstrated the dish using Roberts’s recipe and praised it as “a great recipe” and “so simple.” The report identifies the main ingredients but does not provide a verified full transcript of Tucci’s video, exact quantities or the precise pasta shape he used.
The recipe source named in that reporting is Roberts’s cookbook The Farm Table (2023). A recipe excerpt credited to the book is reproduced by Burlap & Barrel. Its ingredient list and cooking approach are useful for a home-cooking guide, but they should not be mistaken for a verified, word-for-word version of Tucci’s demonstration.
Ingredients and the role each one plays
The reported Tucci demonstration features leeks, onions, carrots, tomato purée, plum tomatoes, canned chickpeas and puréed chickpeas. Roberts’s reproduced recipe gives a fuller ingredient outline:
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- Garlic, yellow onion, leek and carrot
- Olive oil, red pepper flakes, fresh rosemary and bay leaves
- Tomato paste and canned whole peeled tomatoes
- Chickpeas
- Small soup pasta, such as ditali or macaroni
In this style of dish, the vegetables and tomato form the savory base, while chickpeas provide the defining ingredient. Mashing some chickpeas into the sauce thickens it; leaving the rest whole preserves their texture. The source excerpt does not establish Tucci’s exact quantities, so use the complete cookbook recipe if you want to follow Roberts’s proportions rather than treating this ingredient overview as a measured recipe.
How Roberts’s method builds a thick, cozy sauce
- Infuse the oil. Roberts’s recipe starts by flavoring olive oil with garlic, chile, rosemary and bay leaves.
- Soften the vegetables. Add the onion, leek and carrot and cook them until softened.
- Cook the tomato and chickpeas together. Add tomato paste, canned tomatoes and chickpeas to build the sauce.
- Mash some chickpeas. Break down a portion of the chickpeas to thicken the tomato base, while keeping some whole.
- Finish the pasta in the sauce. Cook the small pasta in the chickpea mixture, adding starchy pasta-cooking water as needed to bring it together.
Those steps summarize the method in the excerpt reproduced from The Farm Table; they are not a claim about the exact sequence or measurements in Tucci’s video. Cooking the pasta in the sauce helps it absorb the surrounding flavors, while the starchy water helps loosen and bind the mixture.
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Choosing a pasta shape
A small soup pasta is a practical fit: it can be eaten easily alongside chickpeas and stirred into a thick sauce. Roberts’s recipe names ditali and macaroni. Tucci’s separate pasta fagioli recipe names ditali and gnocchetti sardi, but that does not establish either as the exact shape used in his pasta e ceci demonstration.
| Shape | What the sources establish | How to use that information |
|---|---|---|
| Ditali | Named in Roberts’s pasta e ceci recipe and Tucci’s separate pasta fagioli recipe. | A supported small-pasta option, not a confirmed requirement for Tucci’s demonstration. |
| Macaroni | Named as an example in Roberts’s pasta e ceci recipe. | Another supported option for the chickpea dish. |
| Gnocchetti sardi | Named in Tucci’s separate pasta fagioli recipe, not established for his pasta e ceci. | Evidence that it suits a related dish, not that it was used in this one. |
Don’t confuse it with Tucci’s pasta fagioli
Tucci also published a distinct pasta fagioli recipe with ABC/GMA in 2021. That dish uses cannellini beans and cavolo nero, along with onion, garlic, stock and marinara. Its method cooks the bean mixture separately from a pound of small pasta, reserves pasta water, then serves the pasta with the bean mixture and optional Parmigiano-Reggiano or Pecorino. ABC/GMA’s recipe is useful for comparison, but it is not a substitute for Roberts’s chickpea-based pasta e ceci.
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What is—and isn’t—confirmed about the demonstration
The available reporting supports the attribution to Roberts and identifies the broad ingredient profile. The reproduced cookbook excerpt supplies a detailed Roberts method. Neither establishes the exact quantities, full instructions or pasta shape used in Tucci’s own video. For a reproducible measured recipe, consult the Roberts recipe credited to The Farm Table; for the demonstration’s provenance and Tucci’s comments, see the VegNews report.
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