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Summer Pasta with Tomatoes and Chickpeas Recipe


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     Summer Pasta with Tomatoes and Chickpeas

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4

1 pound ripe tomatoes, peeled if desired and finely chopped
1 garlic clove, minced
Salt and ground black pepper
1 teaspoon balsamic vinegar (optional)
1 tablespoon slivered or chopped fresh basil
1 tablespoon extra-virgin olive oil
1 can (15 ounces) chickpeas, rinsed and drained
3/4 pound fusilli or farfalle
1/4 cup (1 ounce) crumbled feta cheese or grated Parmesan

1.Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.
1.Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.
Advance Preparation- You can make the sauce a few hours before you cook the pasta.
Variation- Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.

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