Spaghetti alla Ceci

Name: Spaghetti alla Ceci
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

12 ingredients

8 steps

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.
3

Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic.
4

Place chick peas in food processor and pulse grind them to a fine chop.
5

Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes.
6

Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning.
7

Drain pasta and toss with sauce.
8

Top with parsley and grated cheese.