Best Spaghetti Alla Ceci Recipes

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SPAGHETTI ALLA CECI



Spaghetti alla Ceci image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

SPAGHETTI ALLA CECI (SPAGHETTI WITH CHICKPEAS) - RACHAEL RAY



Spaghetti Alla Ceci (Spaghetti With Chickpeas) - Rachael Ray image

On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.

Provided by Julesong

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb spaghetti
salt
3 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes, to taste
3 -4 garlic cloves, minced
1 (14 ounce) can garbanzo beans or 1 (14 ounce) can chickpeas, drained
1/2 teaspoon dried thyme
salt & freshly ground black pepper, to taste
1/4 cup hot water, starchy water from the cooking pasta
1/2 cup unsalted chicken stock or 1/2 cup dry white wine
1 (14 ounce) can crushed tomatoes
flat leaf parsley, chopped
freshly grated parmigiano-reggiano cheese, as garnish and to pass at table

Steps:

  • In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente.
  • While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil (3 Tbsp, which she describes as "3 turns of the pan") crushed red pepper flakes, and garlic.
  • Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop.
  • Add chopped garbanzos to the pan and season with thyme, salt, and pepper then sauté for 4 to 5 minutes.
  • Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste.
  • Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs. (Or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.) Top with parsley and some of the grated Parmiginao Reggiano cheese.
  • Serve with remaining grated Parmiginao Reggiano and enjoy!
  • Note: using about 1/4 cup minced shallots in this, and 1 to 2 cloves garlic (to taste), would be nice, too.
  • Note #2: oh my, well! To the reviewer who said the following, please remember that this is someone else's recipe and not mine and that regardless of your objections it is still delicious. At no point does it claim to be authentic. " -- pasta e ceci does not use spaghetti! you use mixed broken pasta. It doesn't ever have tomatoes in it or wine, stock or thyme! This is a traditional southern Italian dish & for us this is quite offensive! You need to use a bunch of parsley you make the sauce using tap water making it very soupy then you add the raw pasta & cook it in the sauce adding more water if needed. This will give you the starch you need to thicken the sauce & make the pasta taste of the sauce. to make it in the manner described in the recipe is like putting jam on a hotdog!" In any case, I hope folks will try the recipe and decide for themselves whether or not they like it. :).

Nutrition Facts : Calories 671.2, Fat 13.5, SaturatedFat 1.9, Sodium 444.7, Carbohydrate 116.1, Fiber 10, Sugar 3.1, Protein 22.2

SPAGHETTI ALLA CECI



Spaghetti Alla Ceci image

Categories     Sauce     Side     Dinner     Boil

Yield 4 servings

Number Of Ingredients 12

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.

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