SPAGHETTI ALLA CECI

Spaghetti Alla Ceci image

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

Bring a big pot of water to a boil for the pasta. Salt it and cook the spaghetti to al dente.
While the spaghetti cooks, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Sauté them for 3 to 4 minutes. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top the pasta with the parsley and grated cheese.