Photo: Spaghetti alla Ceci Recipe
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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By LARAFMAGIC
FLORIDA
on December 20, 2012
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GREAT RECIPE that reminds me of my Nona's! Rachel always brings her family roots into most of her recipes!
By jilly_o
Pittsburgh, PA
on September 19, 2011
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Great tasting recipe! Will use less red pepper flakes next time for the kids...too spicy for them. Like the added protein using the beans. Can't even tell they're in there!
By TeenerPDX
Happy Valley, OR
on July 21, 2011
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Wow! I will definitely make this again and again! As I have said before, Racheal never lets me down. So easy and absolutely delicious! I followed the recipe to the letter for the sauce, then made only enough pasta for one serving for myself, then spooned the amount of sauce I wanted over the cooked pasta (not the 1lb of pasta the recipe calls for... One thing I have read in the reviews is that people find the recipe dry - I did not, probably for 2 reasons: I made a small amount of pasta, AND I only processed the chick peas until they were still chunky, like crunchy-style peanut butter, not pasty, like hummus.
I have plenty of the sauce left over for a few more meals.
I enjoyed it with a glass of crisp chardonnay and it was a delightful meal. Would probably be amazing with a Caesar salad on the side!
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