Spaghetti alla Ceci

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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.


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