This is what we had for dinner last night. It's a Rachael Ray recipe and it was really fast and yummy!
Ingredients:
1 pound spaghetti
Salt
3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3-4 cloves garlic, finely chopped
1 can, chick peas (14 ounces), drained
1/2 teaspoon dry thyme, eyeball it
Pepper
1/2 cup dry white wine or chicken broth
1 can, crushed tomatoes (14 ounces)
Handful flat leaf parsley, chopped
Grated Parmiginao Reggiano, to pass at table
1 pound spaghetti
Salt
3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3-4 cloves garlic, finely chopped
1 can, chick peas (14 ounces), drained
1/2 teaspoon dry thyme, eyeball it
Pepper
1/2 cup dry white wine or chicken broth
1 can, crushed tomatoes (14 ounces)
Handful flat leaf parsley, chopped
Grated Parmiginao Reggiano, to pass at table
Preparation:
Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add EVOO, 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 sauté them for 3-4 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.
Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add EVOO, 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 sauté them for 3-4 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.
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