Spaghetti Alla Ceci

Name: Spaghetti Alla Ceci
Ingredients: Salt; 1 pound spaghetti; 3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan; 1/2 teaspoon red pepper flakes; 3 to 4 garlic cloves, finely chopped; 1 14-ounce can chickpeas, drained; 1/2 teaspoon dried thyme (eyeball it); Black pepper; 1/2 cup dry white wine or chicken stock; 1 14-ounce can crushed tomatoes; A handful of fresh flat-leaf parsley, chopped; Grated Parmigiano-Reggiano cheese, to pass at the table

12 ingredients

10 steps

Ingredients

Salt
1 pound spaghetti
3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
1/2 teaspoon red pepper flakes
3 to 4 garlic cloves, finely chopped
1 14-ounce can chickpeas, drained
1/2 teaspoon dried thyme (eyeball it)
Black pepper
1/2 cup dry white wine or chicken stock
1 14-ounce can crushed tomatoes
A handful of fresh flat-leaf parsley, chopped
Grated Parmigiano-Reggiano cheese, to pass at the table

Directions

1

Bring a big pot of water to a boil for the pasta.
2

Salt it and cook the spaghetti to al dente.
3

While the spaghetti cooks, heat a large skillet over medium heat.
4

Add the EVOO, red pepper flakes, and garlic.
5

Place the chickpeas in a food processor and pulse to a fine chop.
6

Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper.
7

Saute them for 3 to 4 minutes.
8

Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning.
9

Drain the pasta and toss with the sauce.
10

Top the pasta with the parsley and grated cheese.