My Ciceri e Tria is a rustic, traditional dish from southern Italy that beautifully balances texture and flavor. With fried pasta adding a crispy contrast to fresh pasta simmered in a simple yet hearty chickpea sauce, this humble dish is a true taste of the very tip of Puglia.
What is Ciceri e Tria?
Ciceri e Tria is a traditional recipe from southern Italy, specifically from the very tip of Puglia. This humble dish is all about texture, combining fried pasta, which turns beautifully golden brown, with fresh pasta simmered in a flavorful chickpea sauce. The name itself comes from "tria," an Arabic word for pasta, and "ciceri," meaning chickpeas, highlighting its deep historical roots.
What makes this dish special is the contrast between the crispy fried pasta and the tender cooked pasta, which soaks up the aromatic broth made with soaked chickpeas, bay leaves, extra virgin olive oil, and black pepper. Unlike many Italian pasta dishes, it traditionally contains no cheese, letting the humble ingredients shine.
It’s a simple dish, yet deeply satisfying—perfect for embracing the rustic flavors of northern Puglia with every bite. Buon appetito!
Looking for more Pugliese recipes? Try my Braciole served over Orecchiette, Orecchiette alla Pugliese, Zucchini Antipasti, and Acqua Pazza.
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🌟 Why You'll Love this Recipe
- Authentic Puglian Tradition – This classic dish from the very tip of Puglia showcases humble ingredients and time-honored techniques, bringing a true taste of southern Italy to your table.
- Perfectly Balanced Textures – The combination of crispy fried pasta and tender cooked pasta creates a satisfying contrast in every bite, making it a simple dish that feels special.
- Deep, Comforting Flavors – Slow-simmered chickpea sauce infused with bay leaves, extra virgin olive oil, and black pepper delivers a rich, earthy warmth with minimal effort.
🥘 Ingredients
- Fettuccine Pasta – Traditionally, Ciceri e Tria uses handmade pasta, but fresh pasta like fettuccine works well. For an even more authentic touch, you can use a pasta machine or rolling pin to make your own semolina-based pasta dough.
- Chickpeas – Soaked chickpeas are the traditional choice, giving the dish a richer, deeper flavor. If using canned chickpeas, be sure to reserve some of the cooking liquid to enhance the sauce.
- Olive Oil – A drizzle of extra virgin olive oil brings out the flavors of the humble ingredients, adding richness to both the fried pasta and the chickpea sauce.
- Yellow Onion – Provides a natural sweetness and depth to the chickpea sauce. If you don’t have a yellow onion, a white onion works as a substitute.
- Bay Leaves – These add a subtle herbal aroma that enhances the overall depth of the sauce. Remove them before serving.
- Black Pepper – A key seasoning that brings warmth to the dish. Freshly cracked black pepper is best for a more vibrant flavor.
- Salt – Use a teaspoon of sea salt to enhance the natural flavors of the chickpeas and pasta. If cooking dried chickpeas, salt should be added at the end to avoid toughening them.
- Pasta Cooking Liquid – Using some of the chickpea liquid or plenty of water from the pasta helps adjust the consistency of the sauce, ensuring it coats the pasta perfectly.
- Garlic Cloves – Though not always included, a clove of garlic can be added for extra depth, especially when sautéing the onions.
- Fried Pasta – The signature crispy element of Ciceri e Tria, made by frying about a third of the pasta in hot oil until golden brown. This step creates the dish’s iconic texture.
- Chilli Flakes (Optional) – If you like a little heat, a pinch of red pepper flakes adds warmth without overpowering the delicate flavors.
- Fresh Parsley – A final touch of finely chopped parsley adds brightness and a fresh herbal note to balance the richness of the dish.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Fried Pasta: Heat extra virgin olive oil in a large pan over medium heat. Add a third of the pasta and fry until golden brown and crispy, about 10-12 minutes. Use a slotted spoon to transfer to a paper towel-lined plate and set aside.
Sauté the Onion: In the same large pot with the remaining oil, add the chopped yellow onion. Cook over medium heat for 3-4 minutes until softened and translucent, stirring occasionally.
Cook the Chickpeas: Add the soaked chickpeas (or drained canned chickpeas) and bay leaves to the pot. Stir occasionally, allowing the chickpeas to darken slightly and the bay leaves to become fragrant, about 2-4 minutes.
Simmer the Pasta: Pour in the chickpea cooking liquid or plenty of water, then add the remaining pasta. Season with a teaspoon of sea salt and black pepper. Bring to a gentle simmer over low heat, stirring occasionally, and cook until the pasta is al dente, about 2 minutes.
Remove the Bay Leaves: Once the pasta is tender and the chickpea sauce has thickened slightly, remove the bay leaves and adjust seasoning with additional salt and black pepper if needed.
Assemble the Dish: Spoon the pasta and chickpea mixture into bowls. Top with the crispy fried pasta and a drizzle of extra virgin olive oil for added richness.
Garnish and Serve: Finish with a sprinkle of fresh parsley and, if desired, a pinch of red pepper flakes for a bit of heat. Enjoy this traditional dish from the very tip of Puglia!
👩🏼🍳 Chef's Tips
Fry the pasta in batches for the best texture
- When making fried pasta, avoid overcrowding the large pan. Fry a third of the pasta at a time in hot oil, stirring occasionally, until golden brown and crisp. Use a slotted spoon to transfer it to paper towels, ensuring it stays crunchy. This step is key to getting that signature contrast between crispy and soft pasta in Ciceri e Tria!
💭 Recipe FAQs
Absolutely! Using soaked chickpeas is the traditional way to make this dish and adds a richer flavor. To prepare them, soak whole chickpeas in plenty of water overnight. The next day, drain and rinse them, then simmer in a deep pot with fresh water, a bay leaf, and a teaspoon of sea salt until tender, about 1-2 hours. Be sure to reserve some of the chickpea cooking liquid to use in the sauce—it helps create the perfect pasta consistency and enhances the overall depth of flavor.
🌿 More Pugliese Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Ciceri e Tria
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Equipment
- Large pot
- Large pan
- Wooden spoon or spatula
- Knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cups and spoons
Ingredients
- ¼ cup olive oil
- 9 ounces fresh fettuccine cut into 2-inch lengths
- 1 yellow onion chopped
- 15 ounces canned chickpeas drained (reserve ¾ cup liquid)
- 2 bay leaves
- Kosher salt & black pepper to taste
- 1 tablespoon parsley finely chopped
Instructions
- Fry the pasta: Heat olive oil in a large pot over medium heat. Add ⅓ of the pasta and cook, stirring occasionally, until the pasta is crisp and dark brown, about 10-12 minutes. Use a slotted spoon to transfer the fried pasta to a medium bowl and set aside.
- Sauté the onions: To the same pot with the remaining oil, add the chopped onion. Cook, stirring, for 3-4 minutes until translucent.
- Cook the chickpeas: Add the chickpeas and bay leaves to the pot. Stir occasionally, allowing the chickpeas to darken slightly and the bay leaves to toast, about 2-4 minutes.
- Simmer the pasta: Stir in the remaining fresh pasta, reserved ¾ cup chickpea liquid, 2¼ cups water, 2 teaspoon salt, and ¾ teaspoon black pepper. Bring to a simmer over medium-high heat, stirring occasionally, until the pasta is softened, about 2 minutes.
- Finish and serve: Remove the pot from heat and discard the bay leaves. Adjust seasoning with salt and pepper to taste.
- Garnish: Spoon the pasta and chickpea mixture into bowls. Top with the crispy fried pasta and a sprinkle of chopped parsley.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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