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

Boil water for
pasta, salt it, and cook spaghetti to al dente.

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.