Spaghetti alla Ceci Recipe : Rachael Ray : Recipes : Food Network


  • 1 pound spaghetti
  • Salt
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • ½ teaspoon crushed red pepper flakes
  • 3 to 4 cloves garlic, finely chopped
  • 1 (14-ounce) can, chick peas, drained
  • ½ teaspoon dry thyme, eyeball it
  • + 5 more ingredients
    • Pepper
    • ½ 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

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 pe...

View full recipe at SpringPad


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