1 pound pasta
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano, to pass at table
Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat.
Add extra-virgin olive oil, 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 saute them for 3 to 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.