Spaghetti with Herb Garbanzo Sauce

Spaghetti with Herb Garbanzo Sauce

Just the other day I was in my backyard admiring my herb garden. I have to admit most of the herbs were planted by my wife, however, I at least water them every night.  So I said to myself “what can I cook today with those beautiful herbs?” I already had pasta on my mind, but just pasta and herbs wasn’t not good enough. As I went  through my pantry I found a can of garbanzo beans and as it turned out it was the missing link. I know that garbanzo beans and garlic is a winning combination, add herbs, olive oil and Parmesan cheese and you have a winner. That’s just my opinion, you’ll be the judge of that.

Spaghetti with herb gabanzo sauceI love the taste of humus, however I wanted to bring this type of flavor into a warm sauce.

herbs and garbanzo beansThe pureed herb mixture will bring an incredible flavor and color to the sauce, add garbanzo beans and I’m in heaven… note quite yet 🙂

Pureed herbs and garbanzo beansGently sautee all ingredients without browning any of them. Mmmmh, it smells good.

Herb garbanzo bean sauce

Try to cook the sauce to the same time you cook the spaghetti. This way you’ll be able to serve the dish immediately.

Spaghetti with herb bean sauce

Spaghetti with herb garbanzo sauce


Spaghetti with herb garbanzo sauce
Recipe Type: Entree
Author: Kraemers Culinary Blog
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 4
  • 1 lb Spaghetti
  • 1.5 onion, chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1 tbsp fresh thyme leaves
  • 1/2 tbsp fresh oregano leaves
  • 6 cloves garlic
  • 1 cup olive oil
  • 1.5 cups garbanzo beans
  • 2 cups grape tomatoes, cut in halves,
  • 1/2 cup Kalamata olives, chopped
  • 2 tbsp butter
  • Salt and pepper
  • 1 green plantain, peeled
  • 4 sprigs of parsley (for decoration)
  • 1 cup freshly grated Parmesan cheese
  1. In a blender or food processor pour the following ingredients: all herbs, 1 of the chopped onion, garlic, 1/2 cup olive and 1/2 a cup of garbanzo beans. Blend until all ingredients are finely chopped.
  2. Sautee the remainder of the onions in olive oil over medium heat until translucent.
  3. Add remaining garbanzo beans and sautee for 2 minutes.
  4. Pour in the herb mixture, olives and keep sauteing for another 3-4 minutes over low heat.
  5. Season with salt and pepper.
  6. Stir in cold butter until incorporated and take off heat.
  7. Cut Plantain in half and slice lengthwise very thin.
  8. Heat oil to 350 degrees and fry plantains for 1-2 minutes or until golden brown. Tap dry with a paper towel, set aside.
  9. Bring 4 quarts of lightly salted water to a boil. Add spaghetti and cook until al dente.
  10. Strain spaghetti but save a quarter of a cup of the spaghetti water and add it to the sauce.
  11. Let sauce cook for 1 more minute and add spaghetti. Stir gently and serve immediately.
  12. Decorate with two plantain leaves per dish.
  13. Sprinkle Parmesan cheese over spaghetti just before serving.
  14. Add freshly grind black pepper.

I never give the exact amount of salt and pepper. I just think it’s preference. It all depends on your personal taste. The same with the herbs: I went in my garden and just took a handful of herbs. So if you like more herbs, please go right a head…and have fun.
Tip: Do not rinse spaghetti with water as it will “flush” away the delicious pasta flavor. If you can’t serve the spaghetti immediately add some olive oil and stir thoroughly so they won’t stick together. When boiling pasta, there is no need to add oil to the water. Just make sure you stir frequently.
Plantains are best sliced on an electric food slicer, like the one you cut cold cuts with, however since not everyone has a slicer you might want to use a mandoline slicer.


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