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Spaghetti con Ceci
Provided by: Chef Michael White
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Not that you, the average “In Season” reader, are planning on rising at the crack of dawn this Sunday and sprinting 26.2 pre-brunch miles in a pair of tiny shorts. But even if you aren’t participating in the New York City Marathon, why not get into the spirit of the thing? Why not fortify yourself the night before with a double dose of complex carbohydrates courtesy of this recipe from Convivio and Alto’s Michael White? At the very least, you may find yourself in the gym, attacking the Precor Elliptical machine with a renewed vigor. -- Robin Raisfeld & Rob Patronite
Ingredients
15 ounces Italian chickpeas, rinsed and drained (available at Di Palo’s)1/2 cup chicken stock
5 tablespoons extra-virgin olive oil
1/2 cup pancetta, diced
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch chile flakes
14-ounce can San Marzano tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1 pound spaghetti
Freshly grated Parmigiano- Reggiano cheese to taste