Wednesday, August 11, 2010

Spaghetti Alla Ceci

Sunday, January 10, 2010

After a few days of cold, snow and freeze, we are finally having warmer (hmmm) weather and plenty of sunshine to melt the snow. Being from Florida this was a bit too much to bare. I had to run a few errands on Friday and encountered too much ice and snow I decided I was staying in this weekend.
Since I've been home bound, I decided that it was a good time to look into my well stocked pantry to create my meals this weekend. After looking around I thought Spaghetti alla Ceci would be perfect. I always have beans, pasta, and canned tomatoes on hands. And chickpeas happen to be one of those items that I stock on a regular basis because they are versatile going from a salad topper to creamy hummus dip in minutes.
This is my take on Spaghetti Alla Ceci. Most recipes don't call for anchovies or Romano cheese, but I happen to find both give a nuttier dimension to the dish. This dish is a great week night meal because it comes together quickly.
* Exported from MasterCook *
Serving Size : 4
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1 pound spaghetti
3 tablespoons Olive oil
4 cloves garlic
1 can garbanzo beans, chickpeas -- drained (14 oz)
1/2 cup wine
1 can crushed tomatoes -- unsalted
1/4 cup half and half or milk
1/2 teaspoon crushed pepper flakes -- to taste
1/2 teaspoon anchovy paste -- optional
1/4 teaspoon Thyme -- dried
flat leaf parsley -- chopped
Parmesan cheese or Romano cheese -- ribbons

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 olive oil crushed red pepper flakes, anchovy paste (if using) and garlic.

Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop. Or you can place them on a plate and use a fork to mash them.

Add chopped garbanzos to the pan and season with thyme, salt, and pepper then sauté for 4 to 5 minutes.

Add 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. Right before serving ask half and half or milk.

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 or Romano Cheese ribbons.

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Per Serving (excluding unknown items): 543 Calories; 12g Fat (20.9% calories from fat); 15g Protein; 87g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.

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