Spaghetti Alla Ceci Food

SPAGHETTI CACIO E PEPE

Spaghetti Cacio e Pepe image

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Provided by Jennifer Torrey

Categories Side Dish

Time 23m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese

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.

Nutrition Facts : Calories 806.5 calories, Carbohydrate 87.8 g, Cholesterol 54.1 mg, Fat 36 g, Fiber 3.9 g, Protein 31.6 g, SaturatedFat 12 g, Sodium 632.7 mg, Sugar 3.4 g

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

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.

TRADITIONAL SPAGHETTI ALL'AMATRICIANA

Traditional Spaghetti all'Amatriciana image

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

Provided by Aldo

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

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 12 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

Nutrition Facts : Calories 662.4 calories, Carbohydrate 97.2 g, Cholesterol 19.8 mg, Fat 19.7 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 615.7 mg, Sugar 4.8 g

SPAGHETTI ALLA CECI (SPAGHETTI WITH CHICKPEAS) - RACHAEL RAY

Spaghetti Alla Ceci (Spaghetti With Chickpeas) - Rachael Ray image

On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.

Provided by Julesong

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb spaghetti
salt
3 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes, to taste
3 -4 garlic cloves, minced
1 (14 ounce) can garbanzo beans or 1 (14 ounce) can chickpeas, drained
1/2 teaspoon dried thyme
salt & freshly ground black pepper, to taste
1/4 cup hot water, starchy water from the cooking pasta
1/2 cup unsalted chicken stock or 1/2 cup dry white wine
1 (14 ounce) can crushed tomatoes
flat leaf parsley, chopped
freshly grated parmigiano-reggiano cheese, as garnish and to pass at table

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. :).

Nutrition Facts : Calories 671.2, Fat 13.5, SaturatedFat 1.9, Sodium 444.7, Carbohydrate 116.1, Fiber 10, Sugar 3.1, Protein 22.2