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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachael Ray's Express Lane Meals . I havent made this yet but I am putting it here so I dont forget about it. Iam guessing on the times. Ingredients:
salt |
1 lb spaghetti |
3 tablespoons extra virgin olive oil |
1/2 teaspoon red pepper flakes |
3 -4 garlic cloves, finely chopped |
1 (14 ounce) can chickpeas, drained |
1/2 teaspoon dried thyme |
black pepper |
1/2 cup dry white wine or 1/2 cup chicken stock |
1 (14 ounce) can crushed tomatoes |
fresh flat-leaf parsley, handful, chopped |
grated parmigiano-reggiano cheese, to pass at the table |
Directions:
1. Bring a big pot of water to boil for the pasta. salt it and cook the spaghetti to al dente.
2. While the spaghetti cooks, heat a large skillet over medium heat.
3. Add the evoo, red pepper flakes, and garlic.
4. Place the chickpeas in a food proccessor or pulse to a fine chop.
5. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt and pepper.
6. Saute them for 3 to 4 minutes.
7. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning.
8. Drain the pasta and toss with the sauce.
9. Top the pasta with the parsley and grated cheese.
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