Spaghetti Alla Ceci Recipes

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. :).

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.

Steps:

• Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
• Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
• Reheat over moderate heat and stir occasionally.
• Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
• Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Steps:

• Bring a big pot of water to 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 proccessor or pulse to a fine chop.
• Add the chickpeas to the skillet with the garlic and season them with the thyme, salt and pepper.
• Saute 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.

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.