Spaghetti alla Ceci (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound spaghetti |
salt |
3 tablespoons extra-virgin olive oil, 3 turns of the pan |
1/2 teaspoon crushed red pepper flakes |
3 to 4 cloves garlic, finely chopped |
1 (14-ounce) can, chick peas, drained |
1/2 teaspoon dry thyme, eyeball it |
pepper |
1/2 cup dry white wine or chicken broth |
1 (14-ounce) can, crushed tomatoes |
handful flat-leaf parsley, chopped |
grated parmiginao-reggiano, to pass at table |
Directions:
1. Boil water for pasta, salt it, and cook spaghetti to al dente.
2. While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.
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