julie-r-wa
Well-known member
I haven't tried this, yet, but when I saw her make them today I had to go snag the recipe. I love garbanzo beans!
** Spaghetti alla Ceci (Spaghetti w/ Chick Peas) - Rachael Ray **
On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.
1 pound dry spaghetti
salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes, to taste
3 to 4 cloves garlic, minced
1 (14-ounce) can garbanzo beans or chick peas, drained
1/2 teaspoon dry thyme
salt and freshly ground pepper, to taste
1/4 cup starchy water from the cooked pasta
1/2 cup un-salted chicken broth or dry white wine
1 (14-ounce) can crushed tomatoes
handful flat-leaf parsley, chopped
freshly grated Parmigiano-Reggiano cheese, as garnish and to pass at table
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 Parmigiano-Reggiano cheese.
Serve with remaining grated Parmigiano-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.
Makes 4 servings.
Prep: 5
Cook: 15
** Spaghetti alla Ceci (Spaghetti w/ Chick Peas) - Rachael Ray **
On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.
1 pound dry spaghetti
salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes, to taste
3 to 4 cloves garlic, minced
1 (14-ounce) can garbanzo beans or chick peas, drained
1/2 teaspoon dry thyme
salt and freshly ground pepper, to taste
1/4 cup starchy water from the cooked pasta
1/2 cup un-salted chicken broth or dry white wine
1 (14-ounce) can crushed tomatoes
handful flat-leaf parsley, chopped
freshly grated Parmigiano-Reggiano cheese, as garnish and to pass at table
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 Parmigiano-Reggiano cheese.
Serve with remaining grated Parmigiano-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.
Makes 4 servings.
Prep: 5
Cook: 15