Spaghetti alla Ceci

By Jackie618

Recipe from Rachael Ray

Ingredients

• 1 * 1 pound spaghetti
• * Salt
• 3 * 3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan
• 1/2 * 1/2 teaspoon crushed red pepper flakes
• 3-4 * 3-4 cloves garlic, finely chopped
• 1 * 1 can, chick peas (14 ounces), drained
• 1/2 * 1/2 teaspoon dry thyme, eyeball it
• * Pepper
• 1/2 * 1/2 cup dry white wine or chicken broth
• 1 * 1 can, crushed tomatoes (14 ounces)
• * Handful flat leaf parsley, chopped
• * Grated Parmiginao Reggiano, to pass at table

Preparation

Step 1

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


While spaghetti cooks, heat a large skillet over medium heat. Add EVOO, 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 sauté them for 3-4 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.